Algerian Beghrir Pancake – a delicious recipe with fine semolina, flour, whole wheat flour, eggs, baking powder, yeast. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine all dry ingredients with the eggs.
2
Add the water and the milk a little at a time until you achieve a thick but runny consistency.
3
Heat a little oil in the frying pan then add just under a ladleful of batter and immediately start swirling it round the pan to get a nice even layer. Leave some space near the rim so it can come out easier.
4
Watch the holes as they appear and leave it on the heat until the top dries out.
5
Traditional beghrir is quite thick and you only cook one side. However I do like them a bit thinner. That also means you are able to turn them and lightly cook the other side. It should not take more than a minute.
6
Serve it with honey, jam or nutella.
438
kcal
Calories
16
g
Fat
55
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 cups fine semolina, 1 cup plain flour, 1 cup whole wheat flour, 3 eggs, and more.
Yes, Algerian Beghrir Pancake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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