These small pancakes are part of all the things that we served in breakfasts or Moroccan snacks. When I was younger, I ate so many baghrir, bathed in butter and honey, that today, even though my eating habits are healthier, I missed this taste. So I made some but in a healthier version.
3/4 cup Semolina (or corn flour if you are gluten intolerant) (100g)
50g rice flour or almond flour
1/2 tsp salt
2 tbsp coconut sugar (or any kind of sugar)
1 tsp yeast
1 tsp baking powder
1 tsp vinegar
250 ml lukewarm water
Place all the ingredients except the water on a bowl and mix together.
Add lukewarm water and start mixing little by little.
Place the batter in a blender and mix until you have a soft mixture.
Place the batter in a bowl and cover with a towel for about 20min.
Heat a nonstick pan, low to medium heat.
Spread the batter into a circle (like if you are making french crepes, but smaller).
You will notice the holes forming. When the surface looks dry, your baghrir are ready.
Do not flip. Cook one side only.
Serve your baghrir hot with honey or apple syrup and some almond on top…and some moroccan mint tea!