How to cook Baghrir-Honeycomb Pancakes, Part 1

A most enchanting pancake with Orange Blossom & Honey Sryup.

Welcome to COOK WITH LERATO! A newsletter with ravishing recipes & stories with a good dose of African magic. Subscribe to travel with me one delicious dish at a time. Today we are off to Morocco for your new favourite pancake!

WHILE SITTING ON THE TERRACE of a mythical riad, gazing past the 18th-century fortress known as Skala de la Kasbah, overlooking the port of Essaouira, and out onto the crashing waves of the Atlantic Ocean, I felt compelled to write to you as I enjoyed quite the mardi gras/fat tuesdsay in Morocco. Yes, that was a while ago, and so this letter has been sitting in my drafts, alongside a happy new year newsletter. It’s really the thought that counts, don’t you think? I wanted you there with me, feasting on the glorious views and food in Essaouira, this Berber-chic coastal retreat I have fallen in love with.

A walk on the promenade, Avenue Mohammed V in Essaouira

I missed Morocco, especially as it was my last destination just before lockdown in the UK. From the tongue rolling Arabic to orange blossom scented riads and hammans, the fragrant food and the theatre of haggling in the souks, it was such a treat to be back. On my recent holiday turned cookery retreat recce, as I travelled beyond the red city of Marrakesh to the enchanting Atlas mountains and back down to the coast of Essaouira, I gorged on Baghrir for most of my breakfasts. These North African honeycomb-like pancakes typically made with a mix of flour and semolina for a pleasingly creamy flavour and aroma, defy a number of cookery expectations.

First, you do not need oil to fry them, (in Africana I say you can use a tiny amount of oil because I know many will be tempted to) But trust me! Use a non-stick pan or a well seasoned skillet and you will not need to grease the pan.

The second cookery expectation that you must resist is to flip it. *Do not flip your Baghrir.* Those delightful bubbles left undisturbed will capture your generous drizzle of honey or Amlou ~ a local almond, honey & argan oil butter. After your first try with my super detailed recipe, you will perfect this and confidently whip up these flip-less wonders.

Photo by Tara Fisher for Africana Cookbook

In Africana I conjure up an Orange Blossom and Honey Syrup with cinnamon and added zest from fresh oranges. So bewitchingly fragrant, embodying that Moroccan-ness that is stamped in my mind and heart, and hopefully soon…yours too!

Let’s get cooking!

This recipe is an exclusive extract from Africana and part of our club member treats. Paid membership ensures that most of my newsletters can be produced for all to enjoy for free. I love and appreciate all subscribers. Thank you for your continued support.