Moroccan pancakes are a bit of a star for breakfast and snacks in Morocco. We love them for their unique texture, whether they are flaky like Msemen or light and airy like Baghrir. Do you also want to try making these delights at home? Let’s go on a gourmet journey to the land of Moroccan pancakes!
The Different Types of Moroccan Pancakes
Before diving into the dough, it is important to know that there are several types of Moroccan pancakes, each with its own personality. Msemen are flaky pancakes, crispy on the outside and soft on the inside. They are often served with honey, melted butter, or even stuffed with onions and spices. Baghrir, on the other hand, are called “pancakes with a thousand holes” because of their pitted texture. They are light, airy, and are usually enjoyed with honey and melted butter.
Traditional Msemen Recipe
Ingredients
- 300g flour
- 300g extra-fine semolina
- 4g baking powder
- 15g sugar
- 10g fine salt
- 350ml lukewarm water
For Shaping
- 130g melted butter
- 120ml sunflower oil
- 4g baking powder
- Fine or medium semolina
Dough Preparation
- In a large bowl, mix the flour, semolina, sugar, salt, and baking powder.
- Gradually add the lukewarm water while kneading until you get a smooth and homogeneous dough. Knead for about 10 minutes to have a very elastic dough.
- Shape the dough into balls the size of an apricot, coat them with oil, then let them rest under a plastic wrap for 10 minutes.
Shaping and Cooking Msemen
- On an oiled work surface, flatten a dough ball with oiled hands until very thin.
- Coat it with the melted butter-oil mixture and sprinkle with a little fine semolina.
- Fold the dough into quarters to obtain a square. Repeat with the rest of the dough balls.
- Heat a non-stick skillet, then cook each square of dough on both sides until they are golden and crispy.
Tip: Turn the pancakes regularly during cooking for a perfect and even cooking.
Traditional Baghrir Recipe
Ingredients
- 200g fine semolina
- 200g white flour T45 or T55
- 500 to 550g lukewarm water
- 1 tablespoon of dehydrated baker’s yeast
- 1/2 packet of baking powder
- 1/2 teaspoon of salt
Preparation
- Mix the semolina, flour, yeasts, and salt in a deep container.
- Add the lukewarm water and blend everything for 1 to 2 minutes with an immersion blender.
- Let the dough rest in a warm place for about 30 minutes until it increases in volume.
- Heat a non-stick skillet and pour a small ladle of batter. Let it cook without flipping until holes form on the surface and the pancake is cooked.
- Brush each pancake with melted butter as soon as it comes out of the skillet.
Comparison of the Two Recipes
| Characteristics | Msemen | Baghrir |
|---|---|---|
| Texture | Flaky and crispy | Light and pitted |
| Main Ingredients | Flour, semolina, butter | Semolina, flour, yeast |
| Preparation Time | Approximately 1 hour | Approximately 1 hour |
| Traditional Accompaniment | Honey, melted butter | Honey, melted butter |
Tips for Successful Moroccan Pancakes
- Kneading: For Msemen, kneading is crucial to obtain an elastic dough. Don’t be shy, put your heart into it!
- Dough resting: For both types of pancakes, let the dough rest well. This will allow the yeasts to do their work and achieve the desired texture.
- Cooking: A hot pan is essential for well-cooked and golden pancakes. For Baghrir, only one side should be cooked.
How to Serve Moroccan Pancakes
Moroccan pancakes are often served for breakfast or snack. Msemen can be accompanied by honey, jam, or even stuffed with spicy vegetables for a savory version. Baghrir, on the other hand, are delicious topped with melted butter and honey. And why not pair them with a good mint tea for an authentic touch?
The Benefits of Traditional Cooking
Preparing these pancakes is a convivial moment, to be shared with family or friends. It’s also a wonderful opportunity to perpetuate traditions and discover new flavors. So, don’t hesitate to invite your loved ones for a Moroccan pancake workshop!
Want to Know More?
If you are passionate about Moroccan cuisine or simply curious to discover more, feel free to explore other Moroccan recipes. And why not share your creations on social media to inspire other food lovers?
Share this article with your friends or check out our guides on the secrets of Moroccan cuisine. Indulge in our affiliated products to succeed in making your pancakes like a chef!
Céline, a crêpe enthusiast, shares her recipes and tips on her blog dedicated to this culinary art. As a passionate blogger, she explores all aspects of crêpes, from traditional to innovative creations. Join her for delicious and inspiring culinary adventures!
