Pancakes with Butter & Honey

The Moroccan breakfast that cooks like a pancake & looks like a crumpet
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Photo: Haarala Hamilton

In the newly released Breakfast: The Cookbook, Emily Elyse Miller proves that the old axiom about breakfast being the most important meal of the day might just be true in all languages. It's filled with morning meal ideas from around the world, including these Moroccan pancakes, which are called baghir. They're cooked only on one side, and the pocked surface makes them more reminiscent of a crumpet than a diner short stack. Topped with butter and honey, they're a surefire way to start your day—or to pack in as a midday pick-me-up.

Pancakes with Butter & Honey

Recipe adapted from Breakfast: The Cookbook by Emily Elyse Miller

Yield: 4 servings (8 pancakes)

Prep Time: 15 minutes, plus resting time

Cook Time: 5 minutes

Total Time: 20 minutes, plus resting time


2 cups warm water

1½ teaspoons active dry yeast

A pinch plus 2 teaspoons sugar

1 cup semolina flour

2 tablespoons all-purpose flour

1 teaspoon baking powder

¼ teaspoon fine sea salt

2 eggs

Butter, for serving

Honey, for serving


1. In a bowl, combine the warm water, yeast, and pinch of sugar. Set the mixture aside until the yeast is frothy, about 10 minutes. (If the yeast doesn’t froth, check the expiration date. You may have to start over with fresher yeast.)

2. In a blender, combine the yeast mixture, both flours, baking powder, 2 teaspoons sugar, salt, and eggs. Blend until frothy. Let sit until bubbles form on the surface of the batter, at least 2 hours. Gently stir the mixture to incorporate the bubbles into the batter.

3. Heat a nonstick frying pan over medium heat. Pour in ¼ cup of batter. Bubbles on the surface of the pancake should begin to appear immediately. Cook until the pancake is opaque and the batter has cooked through, 4 minutes. Do not flip. Transfer to a plate and repeat with the remaining batter.

4. Serve with butter and honey.

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