b'Moroccan Baghrir by Hind M | United Kingdom (Morocco)Why is it special?The Baghrir recipe holds a special place in my heart because its a nostalgic connection to my past. My sister used to make it for me, and each bite carries the warmth of those cherished moments spent together. Its a recipe that transcends flavors, bringing back the sweet memories of family and shared experiences.Ingredients250g of fine semolina40g of flour2 tablespoons of sugar1 teaspoon of dry yeast teaspoon of salt500ml of warm water2 teaspoons of baking powder Method1. In a blender, add the semolina, flour, sugar, yeast and salt. Add the warm water and blend until thebatter is smooth.2. Add the baking powder and blend again for a few seconds. Leave the batter for 30 minutes to allow theyeast to prove and blend again for a few seconds.3. Oil a non-stick pan and place it over medium-high heat. Wait for the pan to be hot to start bakingthe Baghrir (otherwise you wont get many holes).4. Place a small amount of batter on the pan (as you would for pancakes). As soon as you place the batter on the pan, it should start bubbling and drying out. Once the Baghrir is no longer wet (it takes about a minute), it will mean that it is cooked. 5. Baghrir is only cooked on one side. Never flip them as you will lose the holes.6. Repeat until youve used all the batter. Dont pile up your Baghrir while they are still hot, as they will stick to each other.7. The traditional topping for Baghrir in Morocco is melted honey and butter syrup. To make the syrup,heat equal portions of honey and butter until melted.8. You can also use any other sweet topping you like (such as jam, nutella).55'