Super Fluffy 1,000-Hole Pancakes Are Perfect For Lazy Foodies

Breakfast is often called the most important meal of the day. But for plenty of people, mornings are busy and jam-packed. If you're tired of cereal and are in a time crunch, ​​baghrir may be a dish you need to whip up while the sun rises. Baghrir, also sometimes called 1,000-hole pancakes or Moroccan pancakes, has tiny holes across its surfaces.

The origin of the pancakes is a bit fuzzy, but the concoction is believed to originate in North Africa, either in Morocco or Algeria. But, baghrir is popular in many North African cuisines. The recipe may have been created by the Berbers, the early inhabitants of Northern Africa.

Pancakes are typically known to be breakfast treats, but they can be time-consuming to make. While it may seem like you are watching paint dry as you impatiently wait for the right time to flip over flapjacks, 1,000-hole pancakes are perfect for lazy foodies as they only need to be cooked on one side.

These pancakes are pretty easy to make, especially since you only need to cook one of the batters. Ingredients for baghrir are similar to standard pancakes. All you need are semolina flour, all-purpose flour, sugar, yeast, baking powder, warm water, and salt. You want to add all of these ingredients together and blend them in a blender. Blend the mixture until it's smooth and the consistency is crepe-like. Set aside the mixture for about 10 minutes until the top of the batter is foamy.

Heat a non-stick pan over medium to high heat. Pour the batter onto the pan. It's important to not swirl the pan and allow the batter to expand on itself. Cook the pancake for about two minutes until bubbles and tiny holes start to appear. The pancake is done once the top is dry. Viola, you got a 1,000-hole pancake and the best part is you don't have to flip and cook the other side.

Nothing beats the simplicity of pancakes and maple syrup. But pancakes are so versatile (may we suggest trying savory pancakes?) when it comes to flavors and toppings, and the same can be said for 1,000-hole pancakes. The holes allow the pancakes to absorb whatever flavors are added to them. The dish is traditionally served with a sauce made with butter and honey but can be whipped up in various ways. Other traditional ways to eat baghrir are to top the stacks with olive oil, orange blossom water, sugar, and jam.

Cookbook author Salma Hage tells Epicurious she likes to pair the pancakes with an apricot compote and yogurt. In the Middle East, a version of this dish is sometimes filled with walnuts, dates, shredded coconut, or cheese. If you're in the mood for savory pancakes, try adding tomatoes, onion, and a meat of your choice. The possibilities are endless.

If you're feeling extra lazy, baghrir can be kept frozen for up to three months. When you're in the mood (or time crunch) for them, simply pop the pancakes in the microwave for 30 seconds for pancake goodness.