Baghrir - Thousand Hole Pancakes

Heyy Jacqui! That’s a great question! I wouldn’t recommend making the batter the night before because once it’s mixed, it starts to ferment and lose its leavening power, which affects the bubbles that give baghrir their signature texture. Instead, you can mix the dry ingredients the night before, then add the wet ingredients and blend again in the morning. The batter only needs about 30 minutes to rest and rise, so you can let it sit while you prep other breakfast items. If you prefer to save time in the morning, another option is to cook the baghrir ahead of time. They reheat well, just store them covered at room temperature for the same day or refrigerate and warm gently before serving. 🤗

Thanks for the glowing review and support, Candice! In the meantime, in case you haven't seen yet, the "breakfast" and "protein-rich" recipe filters might offer some inspiration ☺️