Semolina Pancakes with Yeast

Introduction

These semolina pancakes rely on a thin yeast batter, a 15–20 minute rest, and one-sided cooking to create the signature hole-filled surface. You get soft, spongy baghrir that soak up butter well, making them useful for breakfast, a snack, or a make-ahead batch you can reheat through the week.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 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

Combine the semolina, flour, yeast, sugar, and salt in a bowl.

Mix in the water and egg until you get a smooth batter.

Set batter aside, and let rest for 15-20 minutes or until doubled in size.

Thin with a little water if necessary, then whisk in the baking powder.

Heat a skillet over medium heat.

Lightly grease the skillet, then dollop in enough batter to make a few small pancakes.

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.

Remove baghrir from the pan, and repeat the cooking process with any remaining batter.

Serve with butter.

Variations

• Replace the ½ cup plain flour with whole wheat flour if you want a nuttier flavor and a slightly denser texture.
• Reduce the 15 g white granulated sugar to 1 teaspoon if you want a less sweet pancake; the yeast still ferments, but the flavor is more neutral.
• Thin the batter with a little extra water before adding the baking powder if you want more delicate pancakes with smaller, more even holes.
• Make the pancakes larger in the skillet instead of small if you want fewer pieces and a softer, more tender center.
• Replace the 1 egg with 3 tablespoons plain yogurt if you need an egg-free version; the pancakes will be a little less elastic but still soft.

Tips for Success

• Mix the batter until completely smooth so the semolina hydrates evenly and the surface cooks with uniform holes.
• Wait for the batter to double in size before cooking; if you rush the rest, the pancakes will be flatter and less spongy.
• Whisk in the baking powder only after the rest so you keep its lift for the pan instead of losing it in the bowl.
• Keep the skillet over medium heat, not high, or the bottoms will brown too fast before the tops finish cooking through.
• Do not flip the pancakes; they are done when the top looks dry and covered in holes with no wet batter left.

Storage and Reheating

Store the cooled pancakes in an airtight container in the fridge for up to 3 days. Separate layers with parchment or wax paper if you are stacking a large batch.

Freeze them in a freezer-safe container or bag for up to 2 months, again separating layers so they do not stick together.

Reheat in a skillet over low heat for 30–60 seconds per side, just until warmed through. You can also microwave them in a covered stack for 15–20 seconds; cover them so they do not dry out.

FAQ

Why do you cook these on only one side?

The holes form and set as the top cooks from the steam rising through the batter. Flipping them would flatten that texture and dry them out.

Can you use active dry yeast instead of instant yeast?

Yes. Use the same amount, dissolve it in some of the warm water first, and let it foam before mixing the batter.

Why did the pancakes not develop many holes?

The batter was likely too thick, the rest was too short, or the skillet was too hot. You want a pourable batter, a full rise, and steady medium heat.

Can you make the batter ahead of time?

You can mix the batter and refrigerate it after the first rise for up to 12 hours, but wait to add the baking powder until right before cooking. Stir and thin with a little water if it has thickened in the fridge.