In Morocco, breakfast isn't complete without some sort of pancake on the table, especially baghrir — a special pancake made from semolina flour and yeast.
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This Is What the Rest of the World Eats for Breakfast

In Morocco, breakfast isn't complete without some sort of pancake on the table, especially baghrir — a special pancake made from semolina flour and yeast.

Also known as a "thousand-hole pancake" or "thousand-hole crêpe," the baghrir is famous for the tiny craters that appear on its surface as soon as the batter is poured into the pan. These holes form due to the active yeast in the batter, and if they don't appear, it means the baghrir is too thick. A properly cooked baghrir is spongy and tender and served with honey, butter, and jam. Similar to people in the West, many Moroccans eat an early breakfast, although food isn't consumed until after morning prayer.

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