Algerian Pancakes (Baghrir) - Chekchouka

semolina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Weigh 200 grams of fine wheat semolina and add it to a mixing bowl.

Add 100 grams of all-purpose flour, 1 tablespoon of white sugar, 1 tablespoon of dry yeast, and 0.5 tablespoon of salt to the bowl.

Break 1 egg into the bowl and add 0.5 liter of lukewarm water.

Mix everything using a hand blender until homogeneous and smooth.

Cover the bowl with food wrap and let it sit for 15 to 20 minutes at room temperature.

Place a large nonstick pan on the stove and turn the heat to medium-high.

Uncover the bowl and mix the batter with a ladle.

Pour the batter in a circular motion in the center of the pan and spread it gently with the bottom of the ladle.

Cook undisturbed until there is no liquid on the surface.

Use a spatula to lift the pancake and check that it has browned on the bottom.

Place the pancake on a clean kitchen towel to keep warm.

Melt some unsalted butter in the microwave and prepare honey for serving.

Rub the pancake with a generous amount of melted butter and squeeze honey on top before rolling it up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens