Algerian Baghrir
Baghrir are small, spongy North African pancakes, and this Algerian version comes together in about 30 minutes. The batter is mostly semolina, which gives a tender, slightly grainy crumb. The defining technique is cooking on one side only, so steam escapes upward and leaves the top pocked with tiny holes. Those holes are the point, since they soak up melted butter or any sauce you pour over.
Instructions
Put the semolina, flour, yeast, sugar and salt in a large bowl and stir them together.
Pour in the warm water, add the egg, and mix until the batter is smooth with no dry pockets of semolina.
Cover the bowl and leave the batter to rest for 15 to 20 minutes, until it has doubled in size and looks bubbly.
If the batter seems too thick to pour, loosen it with a little water. Then whisk in the baking powder.
Set a skillet over medium heat and grease it lightly.
Spoon in enough batter to make a few small pancakes, leaving a little space between them.
Cook each pancake on one side only. Do not flip it. It is ready when the surface is covered in small holes and the top looks dry and set.
Lift the baghrir out of the pan, then repeat with the remaining batter, greasing the skillet again as needed.
Serve the pancakes with butter.
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