Baghrir - Moroccan Pancakes

Ingredients

Semolina flour

1 cup

All-purpose flour

1 cup

Baking powder

1 teaspoon

Salt

1/2 teaspoon

Active dry yeast

1 packet (2 1/4 teaspoons)

Warm water

1 1/2 cups

Butter

4 tablespoons, melted (for serving)

Honey

1/2 cup (for drizzling)

Instructions

1. In a large mixing bowl, combine the semolina flour, all-purpose flour, baking powder, and salt. Whisk together until well blended.
2. In a separate bowl, dissolve the active dry yeast in warm water (about 110°F/43°C) and let it sit for 5 minutes until it becomes frothy.
3. Pour the yeast mixture into the dry ingredients and whisk until you achieve a smooth batter. The consistency should be somewhat runny.
4. Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for about 30 minutes, allowing it to rise and become bubbly.
5. Preheat a non-stick skillet or griddle over medium heat. Do not add any oil or butter to the skillet, as baghrir should be cooked dry.
6. Once the skillet is hot, pour 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface and the edges appear dry, about 2 minutes. Avoid flipping the pancake; baghrir are meant to be cooked on one side only.
7. Carefully remove the pancake and repeat the process with the remaining batter, stacking the cooked baghrir on a plate and covering them to keep warm.
8. Serve the baghrir warm, drizzled with honey and melted butter. Enjoy them as part of a leisurely breakfast or as a delightful dessert!