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 tuesday 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.
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. FREE RECIPE FOR PANCAKE DAY ONLY.
Watch the mamas make this in Marrakesh
Baghrir
Honeycomb Pancakes with Orange Blossom & Honey Syrup
Makes about 10 pancakes
Ingredients
FOR THE PANCAKES
200g fine semolina
100g plain flour
2 tbsp caster sugar
2¼ tsp instant yeast
2 tsp baking powder
½ tsp fine sea salt
1 medium free-range egg, beaten (optional)
600ml lukewarm milk or water (add an extra 60ml if omitting the egg)
FOR THE ORANGE BLOSSOM &
HONEY SYRUP
100g unsalted butter
125ml honey or agave syrup
¼ tsp ground cinnamon
Zest of 1 medium orange
1 tsp orange blossom water
Sift the dry pancake ingredients into a large bowl and slowly whisk in the egg, if using, and milk or water until combined. Pour into a food processor and blend for a minute or until the batter is smooth and wonderfully creamy. Pour back into the bowl, cover tightly and leave to rise in a warm place for 30 minutes, until the surface is foamy and covered with bubbles.
Meanwhile, prepare the syrup. Melt the butter in a small saucepan over medium-low heat. After about 1 minute when the butter is foaming, whisk in the honey and cinnamon with 1 tablespoon of water. Simmer for 1 minute, until it begins to bubble and thicken, then add the orange zest and blossom water, whisking until well combined. Simmer for 1 minute. As the syrup begins to bubble. remove it from the heat and leave it to cool slightly.
Pour half the syrup into a jug or bowl for serving, leaving the rest in the saucepan to brush onto the pancakes. The syrup will thicken once cooled.
Place a non-stick frying pan over a medium heat - no oil required. Gently stir the batter back into a uniform consistency then pour about 125ml swiftly into the middle of the pan (use a ladle or measuring jug). Leave it to spread out on its own. Reduce the heat to medium-low and cook for 2-3 minutes, until bubbles start to erupt all over the surface. Do not flip! Test with your finger and when the top is dry to the touch remove the pancake from the pan. Leave to rest on a wire rack. Brush some syrup over the top.
Heat the frying pan for the next pancake and repeat as above until you have used up the batter.
Once slightly cooled, the pancakes can be stacked in small batches without sticking or overlapping on a large platter. Serve the pancakes with orange wedges, fresh berries and fragrant syrup alongside.
Cook’s Tips
Ingredient swaps, tips and tricks to take this recipe go even further.
The secret of those holes that will become the perfect traps for the orange blossom syrup
The yeast creates a rise in the batter which in turn creates the holes that make these pancakes such fun. As one of our dear members Gisele pointed out, it does look like Injera, the Ethiopian & Eritrean spongy flatbread which is traditionally naturally fermented, however reverse engineered with rising agents for a quicker version in my book.
It will be interesting to tinker with a bit of baking soda and lemon juice or cider vinegar to recreate those bubbles without yeast. I’ll try it with 1 tsp of each and report back. If you do trey it, please let us know in the comments.
Enjoy this differently each time with your favourite seasonal fruits, with date syrup, agave, flavoured & nut butters. For a nutty treat, serve with Amlou ~ Almond & Honey Paste (see page 265) and toasted slivers of almonds or chopped roasted almonds. Store any unused syrup in a sterilised jar and use within a week.
Store any remaining syrup in a jar and keep in the refrigerator for up to a month, however unlikely. You can use the syrup for all other pancake recipes, on French toast and to drizzle onto sponge cakes. Oh I’ve got a new recipe idea!
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