Semolina and Flour Yeast Pancakes

Introduction

These yeast pancakes use 2½ cups semolina and cook on one side only, which gives you the signature surface full of holes that catches butter well. The batter needs just a 15 to 20 minute rest, so you can make them for breakfast, brunch, or a simple afternoon plate without much planning.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Servings: 6

Ingredients

• 2½ cups semolina
• ½ cup plain flour
• 15 g instant yeast
• 15 g white granulated sugar
• 7 g table salt
• 1 egg
• 4 cups warm water
• ½ tsp baking powder

Instructions

1. Combine the semolina, flour, yeast, sugar, and salt in a bowl.
2. Mix in the water and egg until you get a smooth batter.
3. Set batter aside, and let rest for 15-20 minutes or until doubled in size.
4. Thin with a little water if necessary, then whisk in the baking powder.
5. Heat a skillet over medium heat.
6. Lightly grease the skillet, then dollop in enough batter to make a few small pancakes.
7. Cook the pancakes on one side until the top is covered in holes and fully cooked. Do not flip and cook on the second side.
8. Remove baghrir from the pan, and repeat the cooking process with any remaining batter.
9. Serve with butter.

Variations

• Replace the ½ cup plain flour with whole wheat flour for a nuttier flavor and a slightly denser texture.
• Swap ½ to 1 cup of the warm water for warm milk if you want a softer, richer crumb.
• Add finely grated orange zest to the batter after mixing for a light citrus note that works well with the semolina.
• Make the pancakes larger in step 6 by using more batter per pancake; you will get fewer pieces with a softer center and slightly less crisp edge.
• Reduce the 15 g white granulated sugar slightly if you want a less sweet base, but keep some sugar so the yeast still gets a good start.

Tips for Success

• Use warm water, not hot water, so the instant yeast activates without being damaged.
• Rest the batter until it looks airy and doubled; if it still looks flat, the pancakes will form fewer holes.
• Thin the batter only a little before whisking in the baking powder; batter that is too thin spreads too fast and cooks unevenly.
• Keep the skillet at medium heat so the surface dries gradually and forms the hole pattern before the bottom gets too dark.
• Grease the skillet lightly, not heavily, or the batter can slide and lose its even round shape.

Storage and Reheating

Freeze them in a freezer-safe container or bag with parchment between layers for up to 2 months. Thaw in the fridge or at room temperature before reheating.

Reheat in a dry skillet over low heat for 30 to 60 seconds per side, just until warmed through. You can also microwave them under a barely damp paper towel for 10 to 20 seconds each to keep them soft.

FAQ

Why are my pancakes not covered in holes?

The batter is usually too thick, under-rested, or the skillet is too hot. You want a pourable batter, visible bubbles after resting, and steady medium heat.

Do I need to flip them?

No. They are meant to cook on one side only, and the top should look dry and full of holes before you remove them.

Can I make the batter ahead?

You can mix the dry ingredients ahead of time, but the full batter is best made the same day. Once the yeast and baking powder are active, the texture is strongest when you cook the pancakes soon after resting.

Can I make these without the egg?

Yes. Replace the egg with 3 tablespoons plain yogurt for a similar softness, though the pancakes may be a little less elastic.