Moroccan Beghrir (Thousand-Hole Pancakes)

Ingredients

• 250g fine semolina flour
• 60g all-purpose flour
• 2 tsp instant yeast
• 1 tbsp sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 500ml lukewarm water
• 60g butter
• 3 tbsp honey

Before you cook

• Have a blender or food processor ready for the batter.
• Melt the butter and honey together gently in a small pan and keep warm.

Steps

1. Combine the semolina, all-purpose flour, yeast, sugar, salt and baking powder in a blender.
2. Add the lukewarm water and blend for 1 minute until completely smooth.
3. Pour the batter into a bowl, cover, and let it rest in a warm spot for 20 minutes until bubbly.
4. Heat a nonstick pan over medium-low heat with no oil.
5. Ladle a small round of batter into the pan without spreading it.
6. Cook undisturbed for 2 to 3 minutes until bubbles rise and burst across the surface, leaving tiny holes, and the top looks dry.
7. Remove the pancake without flipping it; it cooks on one side only.
8. Repeat with the remaining batter, stacking the finished pancakes on a plate.
9. Drizzle the warm honey butter generously over the stacked pancakes just before serving.