‘Baghrir,’ aka, ‘thousand-hole pancakes’ are almost lacy with holes throughout the surface. They are traditionally topped with a warm sauce of melted butter and honey that gets completely soaked up into the holes, yielding moist, pleasantly soggy pancakes. Chopped nuts and dried fruits make an excellent garnish for these pancakes.
For the baghrir
2 cups fine semolina or cornmeal (preferably semolina)
1 cup all-purpose flour
1 (1/4-ounce) package active dry yeast
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon sugar
1 cup milk, warm but comfortable to the touch
2 cups water, warm but comfortable to the touch
For the syrup
4 tablespoons unsalted butter
½ cup honey (preferably orange blossom)
Add all the ingredients for the baghrir to the container of a blender and blend until a homogenous batter is obtained. Transfer the mixture to a glass bowl, cover and allow to rest 30 minutes.
Heat a medium skillet over medium heat until very hot. Stir the batter, pour a ladleful of batter onto the skillet and cook until its surface is porous and the batter dry, 1 to 2 minutes. Baghrir cooks on only one side so there is no need to turn it over. Repeat until you’ve used up all the batter.
Prepare the syrup by melting the butter and honey over low heat until hot and sizzling, 2 to 4 minutes. Top the baghrir liberally with syrup and serve immediately.
Store remaining baghrir coverered in the refrigerator and reheat it before use.
Makes 8 to 12