When cooked correctly, baghrir pancakes are riddled with what?

When cooked correctly, baghrir pancakes are riddled with tiny holes.

Baghrir are small, spongy Maghrebi pancakes made from semolina or flour. Their signature surface develops during cooking, leaving many little openings that absorb sauces exceptionally well. This porous texture is why baghrir is sometimes described as a sponge-like pancake.

Baghrir is eaten in Algeria, Morocco, and Tunisia, where it is known by several regional names, including ghrayef, mchahda, and kh’ringu. In Algeria and Morocco, a classic serving is dipped in a mixture of honey and butter; jam is another possible accompaniment.

The holes are not toppings such as sesame seeds or almond flakes, and they are not filled with date paste. Baghrir is commonly served for breakfast or as a snack, and it also appears at iftar during Ramadan. In the Mozabite community of Algeria, baghrir is exchanged on the ninth day of Ramadan as a tradition called m’layin.