because the finer the semolina, the smoother your batter and the more uniform your bubbles will be.
Baghrir cooks on one side only, so resist the urge to flip it, or you’ll lose those iconic holes.
Letting the batter sit for 10–15 minutes after blending gives the yeast time to work.
Use a non-stick pan because traditional Baghrir is often cooked on clay griddles, but a good non-stick pan will do just fine.
Can I Freeze Baghrir?
Yes, you absolutely can. Let them cool completely, stack them with parchment paper
Baghrir: The Moroccan Pancakes Ready in Just a Few Steps!
