Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)

A recipe for Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)! These North African pancakes include a bit of cocoa powder and are served with honey butter, almonds, and strawberries.

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.

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! 

Today is the third day of #BrunchWeek and I am joining in with a recipe for Chocolate Beghrir (Baghrir au Chocolat, البغرير بالشكلاط)!

Check out my other #BrunchWeek 2016 posts here:

• Macaroni and Cheese Soufflé
• Apple and Caramelized Onion Tart
• Teh Tarik (Malaysian Pulled Tea)
• Lemon Blueberry Parfait

Chocolate Beghrir

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.

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.

Chocolate Beghrir Serving Ideas

They may look decadent, but there is only about 2 tablespoons of granulated sugar added to the batter. To incorporate 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. 

Here is what everyone else made:

Beverages:

• Charred Onion Rickshaw by Culinary Adventures with Camilla
• Boozy Margarita Smoothie by The Spiffy Cookie

Breads, Grains and Pastries:

• 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

Fruits, Vegetables and Sides:

• Asparagus Cheddar Tart by Making Miracles
• Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n’ Cooks

Egg Dishes:

• Crispy Breakfast Pitas by The Chef Next Door

Main Dishes:

• Shrimp and Grits by The Redhead Baker

Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes) Recipe

Adapted from The Teal Tadjine

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5 from 3 votes

Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)

A recipe for Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)! These North African pancakes include a bit of cocoa powder and are served with honey butter, almonds, and strawberries.

Course Breakfast

Cuisine Algerian

Keyword Africa, African, Algeria, Algerian, baghrir, beghrir, chocolate, pancake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour

Servings 4 -6 Servings

Ingredients

• 2 cups (470 milliliters) lukewarm water 105-115˚F, 40-46˚C
• 1 teaspoon active dry yeast
• 1 1/4 cups (200 grams) fine semolina
• 1/4 cup (31 grams) all purpose flour
• 3 tablespoons (19 grams) unsweetened cocoa powder
• 2 tablespoons (25 grams) 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.