Half Baked Harvest · by Tieghan Gerard★ 4.5 (9)
Moroccan Pancakes (Beghrir).
NUTRITION · PER SERVING25M COOK
CAL 22%·PRO 21%
CARBS 59G55% OF CAL
3G FIBER30G OTHER26G TOTAL SUGAR
FAT 17G36% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moroccan spongy pancakes drizzled with honey and butter. Served warm, they're tender and slightly sweet, perfect for brunch.
mainmoroccanbaked goodeggs🥄 saucepan🍳 skilletvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup all purpose flour
- 1 cup semolina flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons instant yeast
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups warm milk
- 1/2 cup honey
- 4 tablespoons salted butter
At a glance
PER SERVING · TIME 25M
CAL 22%·PRO 21%
CARBS 59G55% OF CAL
3G FIBER30G OTHER26G TOTAL SUGAR
FAT 17G36% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 299mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 171mg
- Calcium
- 105mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 299MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.