#BrunchWeek: Beghrir Choco (Algerian Chocolate Honeycomb Pancakes)

It is the third day of #BrunchWeek! I am bringing Beghrir Choco, Algerian Chocolate Honeycomb Pancakes, to the table.

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

 

Beghrir (Baghrir, Tirrifyn, Thighrifine) are crepe-like pancakes popular throughout Northern Africa and particularly in Morocco and Algeria. I have tried them a few times over the years in restaurants and at home, but these Chocolate Beghrir from The Teal Tadjine definitely made my eyes widen. The dark pancakes are made from ingredients that are easily prepped using the blender. The resulting silky smooth batter rests briefly to allow the yeast a chance to activate. They are heated on the stove, one side only, and the bubbles that form during cooking process pop to create hundreds of tiny little craters all across the spongy surface. These holes are perfect for soaking up honey or any other syrup you pour over the pancakes.

They may look decadent, but these Beghrir actually only have about 2 tablespoons of granulated sugar added to the batter (I used Dixie Crystals). The chocolate comes from unsweetened cocoa powder to create the beautiful brown coloring, plus additional perks such as fiber and other nutrients. To add some more sweetness, drizzle the Beghrir with honey (mixed with a splash of orange blossom water or some melted butter) or this date syrup. I also topped them with a sprinkling of toasted almonds and fresh strawberries. I just love chocolate and strawberries together.

While some recipes take 2 or more hours to proof, this one only needs about 15 minutes of resting time. I used Red Star Platinum Superior Baking Yeast, an instant yeast that has dough enhancers to create consistent professional results for even those unfamiliar or inexperienced with baking (note: this product is not gluten-free and contains soy flour). It performed beautifully and little bubbles started to form on the resting batter within a couple of minutes.

Beghrir are best the day they are made, but can be refrigerated for a couple of days or frozen for up to a month. Thaw at room temperature before serving. When removing the Beghrir from the skillet or placing in the freezer, be careful not to stack them. They tend to stick together.

The green measuring spoons in the photos are from KitchenIQ. They come in 6 sizes (1 tbsp., 1/2 tbsp., 1 tsp,1/2 tsp, 1/4 tsp, and 1/8 tsp- permanently marked!) and nest together for easy storage.

Here is what everyone else made for the 4th day of #BrunchWeek:

BrunchWeek Beverages:

• Charred Onion Rickshaw by Culinary Adventures with Camilla.
• Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
• Boozy Margarita Smoothie by The Spiffy Cookie.

BrunchWeek Breads, Grains and Pastries:

• Baked Blueberry Oatmeal by Hezzi-D’s Books and Cooks.
• Baked S’Mores Doughnuts by Sarcastic Cooking.
• Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara’s Multicultural Table.
• Blueberry Raisin Bread by Palatable Pastime.
• Blueberry Swirl Bread by Big Bear’s Wife.
• Cinnamon Bubble Roll by That Skinny Chick Can Bake.
• Everything Bagel Bread by Love & Confections.
• Homemade Cinnamon Swirl Bread by Family Around The Table.
• Lemon Blueberry Shortcake by {i love} my disorganized life.
• Lemon-Blueberry Cream Cheese Muffins by Rants From My Crazy Kitchen.
• Meyer Lemon Blackberry Cinnamon Rolls by Cindy’s Recipes and Writings.
• Nori Granola by The Texan New Yorker.
• Orange Cardamom Pancakes by Nik Snacks.

BrunchWeek Fruits, Vegetables and Sides:

• Apple Crisps with Maple Yogurt Dip by The Barbee Housewife.
• Asparagus Cheddar Tart by Making Miracles.
• Blueberry Cobb Salad by The Crumby Cupcake.
• Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n’ Cooks.
• Sorrel & Chive Dip with Spring Vegetables by Wholistic Woman.

BrunchWeek Egg Dishes:

• Crispy Breakfast Pitas by The Chef Next Door.
• Panchetta and Kale Omelette by Gluten Free Crumbley.
• Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
• Vegetarian Quiche by Forking Up.

BrunchWeek Main Dishes:

• BBQ Cheese and Bacon Mushrooms by Jane’s Adventures in Dinner.
• Mexican Chicken Chilaquiles by Sweet Beginnings.
• Shrimp and Grits by The Redhead Baker.

BrunchWeek Desserts:

• Lemon Cheesecake Turnovers by From Gate to Plate.
• Struesel Topped Apple Gallette by Pink Cake Plate.

Now onto the giveaway!

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September,  making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of  this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the  entire country – now that’s a lot of onions!

Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.
Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

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Beghrir Choco (Algerian Chocolate Honeycomb Pancakes)
Adapted from The Teal Tadjine
~12 Beghrir

1 cup lukewarm water, 105-115 degrees F
1/2 tablespoon Red Star Platinum Yeast
1 cup whole milk
1 cup fine semolina
1/2 cup all purpose flour
2 teaspoons baking powder
Pinch baking soda
1 teaspoon vanilla extract
Pinch salt
2 tablespoons Dixie Crystals granulated sugar
3 tablespoons unsweetened cocoa powder
Vegetable oil for greasing

 

In a small bowl, sprinkle yeast over warm water. Stir and let sit until frothy, 5-10 minutes.

In a blender, add the yeast with water, milk, semolina, flour, baking powder, baking soda, vanilla extract, salt, sugar, and cocoa powder. Blend until completely mixed and smooth. An immersion blender can also be used. Allow the batter to rest at room temperature for 15 minutes to let the yeast begin to proof and bubbles form on the top.

Place a skillet over medium low heat and lightly grease with oil. Pour in about 1/4 cup of the batter. Adjust the heat as needed between medium low and low to allow the pancake to cook through without darkening too much on the bottom. Cook until holes appear and the surface no longer looks wet. Remove to a plate (do not cook the other side) and repeat with remaining batter.

Serve immediately with desired toppings.