Baghrir
PrintPancakes riddled with a thousand tiny holes
20 minutes
Ingredients
- 250 g Tosca semolina, extra fine
- 100 g Anco pastry flour
- 10 g sugar
- 14 g baking powder (= 1 sachet)
- 7 g dried yeast (= 1 sachet)
- 490 g warm water
- pinch of salt
Copy recipe
Method
- Put the semolina, pastry flour, sugar, baking powder and yeast in a bowl.
- Add the warm water and mix for 1 minute.
- Add the salt and mix for 1 minute.
- Leave to rest at room temperature for 30 minutes.
- Put a little butter/oil in a saucepan and warm over a medium heat.
- Stir the batter well and pour the contents of 1 wooden spoon into the pan.
- When the upper side of the batter is dry, remove the baghrir from the pan.
- Serve with a little honey or syrup.
Copy method
The product that has been part of your cooking for decades
- Trusted brand for decades.
- Dynamic and innovative. In search of the best quality, colour and grain size.
- You are the focus of our attention. We talk to consumers, respond to the feedback and invite you to share your experiences with us.
