Baghrir

Ingredients

• 250g fine semolina
• 80g plain flour
• 1 tsp fast-action dried yeast
• 1 tsp baking powder
• 1 tsp caster sugar
• 1/2 tsp salt
• 650ml warm water
• 100g unsalted butter
• 150g runny honey

Before you cook

• Measure the semolina, flour, yeast, baking powder, sugar and salt into a blender jug.
• Warm the water to blood temperature.
• Have a non-stick frying pan of about 20cm ready, along with a ladle that holds roughly 80ml.

Steps

1. Pour the warm water into the blender over the dry ingredients and blend on high for a full minute until the batter is completely smooth and slightly frothy. It should be as thin as single cream.
2. Pour the batter into a bowl, cover with a cloth and leave it in a warm place for 40 minutes until the surface is covered in small bubbles.
3. Stir the batter once, very gently, with a ladle. Do not beat it or you will knock out the bubbles.
4. Set the dry non-stick pan over medium heat and let it come up to temperature for 2 minutes. Use no oil or butter at all.
5. Ladle about 80ml of batter into the centre of the pan and let it spread on its own into a circle. Do not swirl the pan.
6. Watch the surface. Holes should start opening within 30 seconds and spread across the whole pancake over the next minute.
7. Cook for about 2 minutes in total, until the top is dry and matte all over and no wet batter is left in the holes. Never turn it over.
8. Slide the baghrir onto a plate in a single layer to cool, not stacked, or the holes will seal shut.
9. Cook the rest of the batter the same way, letting the pan settle back to temperature between pancakes.
10. Melt the butter with the honey in a small pan over low heat and stir until they come together into a glossy syrup.
11. Stack the baghrir on a plate, pour over the honey butter and serve warm with mint tea.