Baghrir (Semolina Pancakes With Date Syrup and Yogurt)
Thicker and spongier than a crepe and thinner and lighter than a pancake, baghrir is a staple across countries in North Africa, and particularly comforting when enjoyed for breakfast during Eid. Baghrir is made with fine semolina, flour, yeast, salt and sugar, blended with warm water to make a batter and allowed to ferment and gather airiness and tang. When the creamy batter is poured into a hot pan, tiny craters open up one by one across its surface — the process is almost mesmerizing. It makes sense that baghrir is never flipped; the holes serve as receptacles for any sticky, sweet richness the moment calls for. Typically drizzled with a mix of melted butter and honey, this version calls for date syrup (homemade or store-bought) and salted yogurt which add a delicious complexity and balance. The toppings may vary but the spirit remains the same: a bubbled, honeycombed delight meant to hold sweetness.
Yield
4
Time
40 minutes
Ingredients
2 well-packed cups/1 pound pitted Medjool dates
1 cup plain whole-milk Greek yogurt
Kosher salt, such as Diamond Crystal
1 to 2 tablespoons milk or water (optional)
1¾ cups/295 grams fine semolina flour (such as Bob’s Red Mill)
1 cup/120 grams all-purpose flour
1 teaspoon active dry yeast
1 teaspoon sugar
½ teaspoon kosher salt, such as Diamond Crystal
2¾ teaspoons baking powder
Melted butter and honey (optional), for serving
Instructions
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