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Moroccan Beghrir Pancakes

Moroccan Beghrir Pancakes

One of the many things I’ve wanted to bring back from a holiday in Marrakesh is their breakfasts. For us it consisted of strong coffee, a boiled egg, bread, fresh fig jam, honey and a delicious soft and tender pancake called a beghrir.

As they’re so different to our traditional pancakes, coming up with an authentic tasting beghrir recipe has resulted in a lot of trial and error. Some wouldn’t rise, some would taste too yeasty, or they’d stick to the pan. Finally though I’ve cracked it, so I give you one of the most delicious Moroccan pancakes you will ever eat. Perfect with a little melted butter and runny honey drizzled on top!

Serves 2 \ Makes 6

  • 350ml hot tap water
  • 1 tbsp sugar
  • 1 ½ tsp fast action dried yeast
  • 4oz ground semolina flour
  • 2oz plain or self raising flour
  • ½ tsp salt
  • ½ tsp baking powder
  • vegetable or sunflower oil for cooking

Pour the hot water into a large mixing bowl. Add the sugar and stir before sprinkling the yeast on top. Cover the bowl with a tea towel and leave in a warm place for 20-30 minutes.

Check on the yeast, which should now be slightly frothy on top of the water. If it isn’t try and find a warmer place and leave it for a little longer.

Combine the semolina, flour, salt and baking powder and slowly whisk it into the yeasty water. Continue to whisk until all the lumps are gone.

Cover the bowl with a tea towel and return to the warm spot for a further 20-30 minutes.

Place a small non stick frying pan on a medium heat. Pour in a little oil and wipe away any excess with some kitchen roll. The batter should have risen and be much thicker. Give it a good stir and ladle in enough to cover the bottom of the pan. Tilt the pan to ensure an even spread.

Once all the bubbles on top of the beghrir have burst and the batter is cooked, it’s ready! You can either flip it over and cook on the other side for a minute, or serve.

Tip: I make them to order, but if you want to cook them all at once, keep them warm on a plate in the oven. It’s a good idea to oil the pan after every pancake to stop them from sticking.

9 CommentsLeave a Comment

  • Reply


    6 months ago

    I can vouch for the fact that these were perfect – especially drizzled with maple syrup and pineapple pieces, sat on our brand new decking looking at our wreck of a garden. Perfect!

  • Reply


    6 months ago

    That looks so delicious.
    .-= Janice´s last blog ..Kitchen Diary – Day 14 =-.

  • Reply


    6 months ago

    That looks very soft and delicious. Thanks for sharing.
    .-= MaryMoh´s last blog ..Beautiful Mt Kinabalu – Malaysia =-.

  • Reply


    5 months ago

    Simple but delicious recipe. These pancakes bring back great memories. I visited Morocco during Ramadan and devoured these every morning on the the rooftop of my riad. I couldn’t get enough of them and tonight I’ve made my own. Sunday has a new theme.

    Thank you sooooooo much.

    • Reply


      5 months ago

      I am so pleased you liked them! It took me a long time to perfect the recipe, but they did bring back great memories too!

  • Reply


    5 months ago

    hello matt
    omg wot a gr8 webiste uve got goin i absaloutley luvvv it!!! im obsessed wiv cookin n like ive been on tones of websites n i luv ur taste uve got d best recipes…im gonna try d sweet n sour chicken tmw…yummy keep d good work up…oh n by d way my mums moroccon n welldone ur baghrir recipe is just right

  • Reply


    3 months ago

    hello there,

    interresting, post here will came back
    keep update

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