Algerian Beghrir Pancake Food
ALGERIAN BAGHRIR -- PANCAKES WITH A MILLION HOLES!
Baghrir or Beghrir are extremely popular in North Africa. They are small spongy pancakes made with semolina & when cooked correctly, are riddled with tiny little holes. The most common way to east these in Algeria is by dipping baghrir in a honey butter mixture & eating warm as is. They are aslo cut into wedges & easten. It is quite common for the ocassional addition of raisins too. Baghrir are delicious eaten for breakfast or with coffee in the afternoon! These are perfect for Suhor during Ramadan, just make a batch up the night before & warm through, adding the honey butter just before serving.
Provided by Um Safia
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place the yeast in a small bowl & add a few tablespoons of the warm water. Whisk the two together well & set aside.
- Place all the dry ingredients in a bowl and mix together.
- Add the wet ingredients - including the yeast - to the dry, and whisk really well, making sure you break down any lumps. If you are concerned about lumps, try pouring the batter into a liquidizer & whizzing a few times.
- Once thoroughly combined, set aside for 30 minutes to allow the yeast to get to work.
- Lightly oil a heavy bottomed frying pan (cast iron works realy well). Heat the pan on a high heat. You won't get the 'million' holes unless your pan scorching hot! Sometimes, I cover the baghrir with a large glass lid which seems to help --
- Ladle a small amount of batter into the pan (I like them about 4") & cook until the baghrir is dried out - any patches of wet batter have solidified - this means it is fully cooked - this will only take a few minutes, don't be tempted to flip them!
- Remove from the pan & place on a plate, then cover with foil to keep warm.
- Repeat with the rest of the batter until you have run out.
- Melt the butter & mix in the honey until you have a runny honey butter.
- Dip each baghrir quickly into the honey butter & serve. Alternatively, you could just spoon a little bit on to each baghrir.
Nutrition Facts : Calories 420.2, Fat 13, SaturatedFat 7.6, Cholesterol 57.6, Sodium 97.6, Carbohydrate 65.8, Fiber 3, Sugar 17.5, Protein 11
ALGERIAN BEGHRIR PANCAKE
Make and share this Algerian Beghrir Pancake recipe from Food.com.
Provided by Kenza Umm Ammar
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all dry ingredients with the eggs.
- Add the water and the milk a little at a time until you achieve a thick but runny consistency.
- Heat a little oil in the frying pan then add just under a ladleful of batter and immediately start swirling it round the pan to get a nice even layer. Leave some space near the rim so it can come out easier.
- Watch the holes as they appear and leave it on the heat until the top dries out.
- Traditional beghrir is quite thick and you only cook one side. However I do like them a bit thinner. That also means you are able to turn them and lightly cook the other side. It should not take more than a minute.
- Serve it with honey, jam or nutella.
Nutrition Facts : Calories 444.7, Fat 6.8, SaturatedFat 2.9, Cholesterol 104.4, Sodium 225.8, Carbohydrate 77.4, Fiber 5.4, Sugar 1.6, Protein 18.5
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