Ingredients

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• 1 cup (125 g) Petley Grain Gluten-Free Pancake Mix
• 1¼ cups (300 ml) warm water
• 1 tsp instant yeast
• 1 tsp sugar
• ½ tsp baking powder
• Warm honey and melted butter, for serving

At the table

• · Warm honey-butter syrup and mint tea

Method

1. 1Combine the Petley Grain Mix, warm water, yeast, sugar, and baking powder in a blender. Blend on high for 1 minute until completely smooth and frothy.
2. 2Let the batter rest, covered, at room temperature for 15 minutes until small bubbles cover the surface.
3. 3Heat a clean non-stick skillet over medium-low heat. Do not oil the pan — oil prevents the holes from forming.
4. 4Ladle ¼ cup (60 ml) batter into the center. Cook on one side only for 2–3 minutes without flipping, until hundreds of tiny holes pop open and the surface turns dry and sponge-like.
5. 5Transfer to a clean towel — do not stack hot baghrir or they will stick. Drizzle generously with warm melted butter and honey.

The story

Baghrir is often introduced as Morocco’s thousand-hole pancake, but it is also part of the wider Maghreb’s cooking. Related preparations and names appear in neighboring countries. Calling it Moroccan identifies the focus of this chapter, not exclusive ownership. Its exact invention story is less important than the recognizable method and the way the finished surface receives a sweet topping. A traditional batter commonly includes fine semolina, water, and yeast, sometimes with wheat flour and additional leavening. It cooks on one side: as bubbles rise and burst, the top sets around a field of small openings. A well-cooked baghrir remains soft rather than becoming a crisp, browned pancake on both sides. The holes are a practical part of its texture, not merely an attractive pattern. Warm honey and butter are familiar accompaniments, sinking into the surface instead of sitting only on top. Baghrir may be served at breakfast, with tea, or as part of the foods offered around Ramadan. Recipes and serving customs vary between households and regions. Semolina is made from wheat and contains gluten, so traditional baghrir should not be assumed suitable for a gluten-free diet. Substituting another flour changes more than the label; it changes the grain and the batter’s behavior.