North African Honeycomb Pancakes

Prep Method 5

1. 1.Place the sifted dry ingredients into a bowl of a mixer fitted with a whisk attachment.
2. 2.Combine the wet ingredients and add ½ to the dry ingredients. Mix until smooth, scraping down the bowl as necessary. Gradually add the rest of the wet ingredients and continue to mix until smooth.
3. 3.Cover the batter and allow to ferment at room temperature for 1-2 hours, or until doubled in size and very bubbly, before use. Alternatively, refrigerate overnight for a long and slow fermentation.
4. 4.When ready to cook, stir to deflate. Batter should be a little thicker than heavy cream; thin with warm water if necessary. Heat a heavy, nonstick (or very well-seasoned cast-iron) pan over medium heat. Pour desired amount of batter and cook at a very gentle sizzle for several minutes, until the top is covered with holes and completely set; the bottom should be golden and lacy. Repeat as needed with the remaining batter.
5. 5.These pancakes are also known as beghrir (or baghrir). When cooked correctly, they are riddled with tiny holes which soak up whatever sauce they are served with. The most common way to eat beghrir in Morocco and Algeria is by dipping them in honey-butter, but they can also be cut into wedges and served with jam.