Mille Trous Pancakes (Baghrir)

A recipe of Berber origin, pancake style: Thousand hole pancakes ! Light and fluffy, they are eaten with melted butter, honey or any other topping... Know that the more holes there are in the pancakes, the more successful they are!

What you will like about this recipe for thousand-hole pancakes

• flavors : it is a fairly neutral tasting crepe and almost not sweet, which is revealed when melted butter, honey, or any other filling is added.
• texture : very soft, even the next day... and after!
• difficulty level : easy, you must respect the mixing and rest instructions above all. To cook them, you need a frying pan or crepe maker depending on what you have at home.

Ingredient details

• fine durum wheat semolina : be careful not to confuse it with couscous semolina, which is much larger. Fine durum wheat semolina is almost like flour. I find mine in an organic store, but otherwise in the supermarket there is the Panzani one.
• dry baker's yeast : I use classic dry baker's yeast to rehydrate.
• all-purpose flour : I take T45 to have a light texture.

How to make thousand-hole pancakes?

1. We rehydrate dry baker's yeast
2. We pour the ingredients in the blender
3. We mix carefully
4. We add separately baking powder
5. We filter through Chinese to avoid lumps
6. Let the dough rest 15 minutes
7. We blend and we can use it!
8. We heat the frying pan high heat
9. We pour paste
10. Holes appear on pancakes!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making your thousand-hole pancakes a success

• respect the order when pouring the ingredients in the blender, so as not to “kill” the baker’s yeast.
• let the dough rest for the indicated time, no more, otherwise the yeast will develop too much and the holes in the baghrirs will be bigger than expected.
• the pan must be heated over high heat To seize the thousand-hole pancakes, reduce a little just before the end, when there is only a little uncooked dough left in the center.
• pour the batter all at once, either with a ladle or with a container with a pouring spout (measuring glass type) so that the holes appear.
• run the pan under cold water between each pancake a thousand holes: this encourages the appearance of small holes.

How to taste baghrirs?

Baghrirs (thousand-hole pancakes) are traditionally eaten with a mixture of melted butter and honey. You can pour this filling while still hot on the pancakes.

If you want to enjoy them differently, you can also cover your thousand-hole pancakes with spread, jam, nut puree, etc.

How to store mille-hole pancakes?

These thousand-hole pancakes keep at room temperature for about 3 days (I advise you to put them in an airtight container or wrapped in cling film).

They can also be placed in the refrigerator for 1 week, They will still remain very soft!

Other recipes to try

If you like to make breakfast/brunch recipes, I advise you to take a look at these other recipes from the blog:

• Fluffy pancakes
• Homemade chocolate almond pecan granola
• Home made Nutella
• Chocolate banana muffins
• Crispy and fluffy Liège waffle
• Butchy chocolate chip brioche
• Banana bread chocolate peanut butter

If you make these thousand hole crepes, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty pancakes!

Mille Trous Pancakes (Baghrir)

4.80 on 5 votes

Very soft pancakes with a thousand holes (yes, count!) made from semolina and flour, to be enjoyed with a drizzle of honey and melted butter...

Amount : 15 pancakes

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Prepare in advance 10 minutes min

Break 30 minutes min

Total 40 minutes min

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• 1200w blender
• Blender dipping

Ingredients 

• 8 g dry baker's yeast to rehydrate = 1 bag
• 640 g lukewarm water
• 20 g granulated sugar
• 0,5 cc salt
• 270 g fine durum wheat semolina (no couscous meal)
• 120 g flour T45
• 0,5 cc natural vanilla extract optional
• 11 g baking powder = 1 bag

Prepare in advance 

• Pour the baker's yeast into a small container, add 2 tbsp of the lukewarm water provided in the list of ingredients. Leave to sit for 2 minutes then mix.
• In the bowl of a blender, pour in order: powdered sugar, salt, semolina, flour, vanilla, rehydrated baker's yeast. Finish by pouring in the remaining lukewarm water. Mix for 2 minutes. (You can use a hand blender if you don't have a blender).
• Add the baking powder then mix quickly one last time.
• Pour the contents into a container, passing it through a strainer to filter out any lumps.
• Cover the container with a cloth then leave to rest for 15-20 minutes (no more) in a warm place, to allow the yeast to act.
• Mix the dough gently to homogenize it. She's ready to cook!
• On a fat-free frying pan/crepe maker, over high heat, pour a ladle of batter at once into the center of the pan: little bubbles appear little by little all over the pancake, the famous thousand holes! Reduce the heat slightly as soon as there is only a little raw dough left in the middle.
• Once the pancake is slightly golden underneath, remove the pancake without turning it over (it can only be cooked on one side).
• Place the crepe on a tea towel or other fabric until cool. Do not stack them otherwise they will stick together. You can stack them once cooled.
• Quickly run the crepe maker under cold water before making another crepe, to ensure you have plenty of little holes.
• To be enjoyed with a mixture of honey and melted butter as tradition dictates or with any other topping of your choice...

Notes

These thousand hole pancakes will keep at room temperature for around 3 days (I advise you to put them in an airtight container or wrapped in cling film).

They can also be placed in the refrigerator for 1 week, they will still remain very soft!

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Keywords: Crepes

Recipe : Snack, Breakfast