As you know I love food and sweet things especially. That is why I cannot not love these thick, soft, sweet and buttery things that Baghrir are! Moroccan yeast pancakes that are served drizzled with a mixture of honey and melted butter. Ah… do I have to say more? Yes, it may be a little messy to eat them properly, that is you roll them up and eat them with your hand. But they are totally worth it.
In Morocco, they are often served for breakfast, along with Moroccan Mint Tea or when guests are coming over. Typically they are also part of the Iftar in Ramadan, the first meal after sundown.
So, let’s get to work.
Please note: There are lots of traditional recipes for Moroccan pancakes which by the way are also popular in other North African countries. In addition, Moroccan homemakers need to improvise a lot. If there are no eggs, then there is no egg. No matter, you can still make Baghrir. You can also switch to using only flour or more semolina. Sometimes people use olive oil, sugar and cinnamon to drizzle over them which might be a little too exotic for some, like me! However, be sure to have enough drizzle sauce. Plain Baghrir do not taste very good.
By the way, some Moroccan people were irritated when I called these “Pfannekuchen“, pancakes. Because, you know, these are Baghrir, not pancakes.
Please feel free to call them as you like. And enjoy!