Moroccan Baghrir with Honey Butter

Step 1

Pour 1 cup of warm water (about the temperature of a hot bath) into a medium bowl.

Step 2

Add 1 cup flour, 0.5 cup cornstarch, 0.5 teaspoon instant yeast, and 0.25 teaspoon salt to the water.

Step 3

Whisk all ingredients together until you have a smooth, thin batter with no lumps—it should pour like liquid pancake batter, not thick like cookie dough.

Step 4

Let the batter rest for 10 minutes at room temperature so the yeast can activate and tiny bubbles will form throughout.

Step 5

Set a non-stick skillet or griddle over medium heat and wait 90 seconds until a drop of water sizzles immediately and evaporates.

Step 6

Rub 0.5 teaspoon butter across the skillet surface with a paper towel until it glistens and the pan is evenly coated.

Step 7

Pour 0.25 cup batter onto the center of the skillet and let it spread naturally without stirring—do not tilt or move the pan.

Step 8

Watch for thousands of tiny holes to appear across the surface (like a sponge) and the top to look matte instead of wet, about 2 to 3 minutes.

Step 9

Slide a wide spatula underneath and flip the baghrir in one smooth motion, keeping the holes facing up; let it cook for 30 seconds more until very light golden.

Step 10

Slide the baghrir onto a plate, then repeat steps 6–9 with the remaining batter, rubbing the pan with butter before each pancake.

Step 11

Melt the remaining 3 tablespoons butter together with 2 tablespoons honey in a small saucepan over low heat, stirring gently until combined, about 1 minute.

Step 12

Stack the warm baghrir on a serving plate and drizzle the honey butter over the top so it soaks into the holes.

Step 13

Drizzle the remaining 1 tablespoon raw honey over the top, then serve immediately while the pancakes are still warm and the honey pools in the holes.