Thousand Hole Pancakes (Baghrir)
Ingredients
- 370 g cold water
- 215 g fine semolina
- 25 g flour
- 10 g sugar
- 2 good pinches salt
- 1 packet dehydrated baker's yeast
- 2 teaspoons baking powder
Instructions
- Put the water in the blender container with the baker's yeast.
- Add the semolina.
- As well as flour, salt and sugar.
- Mix well for at least 2-3 minutes to obtain a smooth paste. Moreover, by mixing, we will heat the whole, hence the importance of putting cold water. At the end of the 3 minutes, the dough is warm and starts to heat up.
- Let rise 15 minutes, the dough will swell and form lots of little bubbles. If the dough doesn't bubble too much, it's not too bad! At this point, add the two teaspoons of baking powder and blend again for 20 seconds.
- Heat a small frying pan over fairly high heat. It is necessary to master the cooking and to adapt according to the result which you have in front of you! Pour a small ladleful of dough.
- If it's a Teflon pan, I just grease it with a little oil on a paper towel, every 3 or 4 pancakes.Bernard's tip: depending on the reaction of the dough (it depends on the ambient heat, the heat of the plate or the gas...) it will be necessary to put more or less dough, to let the dough spread by itself or on the contrary to help it a little by moving the pan... You have to find your own solution!
- The pancake will "bubble"!
- You should only cook on one side: this way, the pancakes will stay soft. When all the dough appears cooked (which is not yet the case on the picture!), just take it out and start again with a new ladle of dough!
- You can see the thousands of little holes. There are even holes in the holes!
- Serve the baghrirs with hot honey and butter...
Nutrition
Recipe For a dozen pancakes thousand holes:
Instructions:
If it’s a Teflon pan, I just grease it with a little oil on a paper towel, every 3 or 4 pancakes.
Thousand Hole Pancakes (Baghrir)
Ingredients
- 370 g cold water
- 215 g fine semolina
- 25 g flour
- 10 g sugar
- 2 good pinches salt
- 1 packet dehydrated baker's yeast
- 2 teaspoons baking powder
Instructions
- Put the water in the blender container with the baker's yeast.
- Add the semolina.
- As well as flour, salt and sugar.
- Mix well for at least 2-3 minutes to obtain a smooth paste. Moreover, by mixing, we will heat the whole, hence the importance of putting cold water. At the end of the 3 minutes, the dough is warm and starts to heat up.
- Let rise 15 minutes, the dough will swell and form lots of little bubbles. If the dough doesn't bubble too much, it's not too bad! At this point, add the two teaspoons of baking powder and blend again for 20 seconds.
- Heat a small frying pan over fairly high heat. It is necessary to master the cooking and to adapt according to the result which you have in front of you! Pour a small ladleful of dough.
- If it's a Teflon pan, I just grease it with a little oil on a paper towel, every 3 or 4 pancakes.Bernard's tip: depending on the reaction of the dough (it depends on the ambient heat, the heat of the plate or the gas...) it will be necessary to put more or less dough, to let the dough spread by itself or on the contrary to help it a little by moving the pan... You have to find your own solution!
- The pancake will "bubble"!
- You should only cook on one side: this way, the pancakes will stay soft. When all the dough appears cooked (which is not yet the case on the picture!), just take it out and start again with a new ladle of dough!
- You can see the thousands of little holes. There are even holes in the holes!
- Serve the baghrirs with hot honey and butter...