Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes) for #BrunchWeek! These North African pancakes include a bit of cocoa powder and are topped with honey butter, toasted almonds, and strawberries for a fun variation to the traditional Beghrir.
#BrunchWeek
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!
Chocolate Beghrir
Today is the third day of #BrunchWeek and I am joining in with a recipe for Chocolate Beghrir (البغرير بالشكلاط, Baghrir au Chocolat)! Check out my other posts for #BrunchWeek 2016 here:
- Macaroni and Cheese Soufflé
- Apple and Caramelized Onion Tart
- Teh Tarik (Malaysian Pulled Tea)
- Lemon Blueberry Parfait
Beghrir are crepe-like pancakes found 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 I first came across the fun variation of Chocolate Beghrir at The Teal Tadjine.
They come together easily with the help of a blender (or an immersion blender). The resulting silky smooth batter rests briefly, about 30 minutes, to give the yeast a chance to activate. The pancakes are then 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 there is only have about 2 tablespoons of granulated sugar added to the batter. To add some more sweetness, I drizzled the Beghrir with honey mixed with melted butter. Other options include date syrup or even the kids’ personal favorites, Nutella or chocolate syrup. I also topped them with a sprinkling of toasted almonds and fresh strawberries.
These Chocolate Beghrir are best the day they are made, but can be 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.
Here is what everyone else made:
BrunchWeek Beverages:
- Charred Onion Rickshaw by Culinary Adventures with Camilla
- 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
- Chocolate Beghrir by Tara’s Multicultural Table
- Blueberry Raisin Bread by Palatable Pastime
- Blueberry Swirl Bread by Big Bear’s Wife
- 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
- 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 Kitchen
- 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
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:
- Struesel Topped Apple Gallette by Pink Cake Plate
Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes) Recipe
Adapted from The Teal Tadjine
Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)
Ingredients
- 2 cups lukewarm water 105-115 degrees F
- 1 teaspoon active dry yeast
- 1 1/4 cups fine semolina
- 1/4 cup all purpose flour
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract if halal- alcohol-free vanilla
- Vegetable oil for greasing the pan
Instructions
- In a small bowl, sprinkle yeast over the warm water. Stir and let sit until frothy, 5-10 minutes.
- In a blender, add the yeast with water, semolina, flour, cocoa powder, sugar, baking powder, salt, and vanilla extract. Blend until completely mixed and smooth. Allow the batter to rest at room temperature for 30 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, about 3-5 minutes. Remove to a plate (do not cook the other side) and repeat with remaining batter.
- Serve immediately with desired toppings.
Caroline
Yum! I am such a sucker for chocolate pancakes, but I have never thought about adding honey. Looks fantastic!
Liz
I love an excuse to have chocolate for breakfast—and your gorgeous pancakes topped with berries fit the bill!
Lauren @ Sew You Think You Can Cook
These are so pretty!
Susan
You posted these for my birthday. So sad I didn’t see the recipe until today, but I can make these any time and for my birthday next year.
Tara
Your birthday is just a few days before mine 🙂
SallyBR
Just saw this on Instagram today and WOW, amazing recipe, you always have the most interesting things going on in your kitchen!
Tara
Thank you so much Sally! 🙂
Beth Sachs
My kids will go crazy for these chocolate pancakes. They look delicious!
Biana
These pancakes look great! I have never made them with yeast, so will definitely have to try your recipe.
Jenn
Not only are these pretty but they turn out perfectly every time! I make them for special weekend brunches with the family and they are pretty often requested!
Jacqueline Debono
I’ve never tried Algerian beghrir but love the idea of chocolate pancakes. Going to try these out at the weekend as we love pancakes for Sunday breakfasts!
Kerri
All I needed to know what chocolate and honey butter. These will be on regular rotation in our house!