Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)

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

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5 from 4 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 topped with honey butter, toasted almonds, and strawberries for a fun variation to the traditional Beghrir.

Course Breakfast

Cuisine Algerian

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

Prep Time 15 minutes

Cook Time 3 minutes

Resting Time: 30 minutes

Total Time 48 minutes

Servings 4 -6 Servings

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.