The Moroccan pancake made from semolina and cooked on one side is called baghrir.
Baghrir is a spongy Moroccan pancake made from fine semolina, flour, yeast, baking powder, water, and salt. Its surface develops many small holes during cooking, giving it the nickname “a thousand-hole pancake.” The batter is poured onto a hot pan and typically cooked on only one side.
The porous surface absorbs melted butter, honey, or a butter-and-honey syrup. Baghrir is especially popular at breakfast and during gatherings, including Ramadan meals. It is usually served warm rather than folded around a savory filling.
Baghrir is often confused with msemen, another Moroccan pancake. Msemen is layered and folded before cooking, while baghrir is notably soft, porous, and yeasted. The spelling beghrir is also used as a variant, but baghrir is the canonical name here.