Semolina and Flour Batter with Yeast

Introduction

The mix of 2½ cups semolina, 15 g instant yeast, and 4 cups warm water gives you baghrir-style pancakes with a soft, spongy surface full of holes. You cook them on one side only until the tops are fully set, which keeps them tender and makes them useful for breakfast, brunch, or a make-ahead snack.

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 ½ cup plain flour with ½ cup whole wheat flour for a nuttier flavor and a slightly denser texture.
• Swap 1 cup of the warm water for warm milk if you want a richer batter and a softer interior.
• Use fine semolina instead of a coarser grind for a smoother batter and more even holes across the surface.
• Add 1 teaspoon orange blossom water after whisking in the baking powder for a light floral note that works well with butter.
• Serve with honey mixed into the butter instead of butter alone for a sweeter finish.

Tips for Success

• After the 15-20 minute rest, the batter should look expanded and airy; if it has not noticeably risen, give it more time before adding the baking powder.
• Thin with only a little water in step 4; the batter should pour easily but still have enough body to hold a round shape in the skillet.
• Keep the skillet at medium heat so the tops can fill with holes and set before the bottoms get too dark.
• Do not flip the pancakes; they are done when the surface looks dry with no wet batter left between the holes.
• Lightly grease the skillet before each batch as needed so the batter releases cleanly without crisping at the edges.

Storage and Reheating

Let the pancakes cool completely, then stack them with parchment or wax paper between layers in an airtight container. Store them in the fridge for up to 3 days or freeze them in a freezer-safe bag or container for up to 2 months.

Reheat in a dry skillet over low heat for 30-60 seconds per pancake, covered if they seem dry. You can also microwave a stack under a damp paper towel in 10-15 second bursts until warm. Reheat from frozen the same way, adding a little extra time.

FAQ

Why are my pancakes not forming holes on top?

Your batter is usually too thick, your skillet temperature is off, or the yeast did not have enough time to activate. The batter should be pourable, and the pan should stay at a steady medium heat.

Can you make the batter ahead of time?

It is better to cook the batter soon after it rises and after you whisk in the baking powder. If you need to prep ahead, measure the dry ingredients in advance and mix the batter closer to cooking time.

Can you make this without the egg?

Yes. Leave out the egg and add a little less water at first, then adjust the consistency as needed; the pancakes will be slightly less tender.

What kind of semolina works best?

Fine semolina gives you a smoother batter and a more even hole pattern. Coarser semolina can still work, but you may need a little extra water and a slightly longer rest.