Moroccan Thousand-Hole Semolina Pancakes with Honey Butter

What you need

• 270 g (1 1/2 cups) fine semolina
• 65 g (1/2 cup) plain flour
• 480 ml (2 cups) warm water
• 1 tsp active dry yeast
• 2 tsp baking powder
• 2 tsp sugar
• 1/2 tsp salt
• 60 g (4 tbsp) butter
• 120 ml (1/2 cup) honey

Method

Restated from the original video

1. 1

   Put the semolina, flour, warm water, yeast, baking powder, sugar and salt in a blender.

2. 2

   Blend until completely smooth, about 1 min.

3. 3

   Pour the batter into a bowl, cover with a cloth and leave in a warm spot until the surface is foamy, 30-40 min.

4. 4

   Stir the batter gently. It should be as thin as single cream; add a splash of water if it feels thicker.

5. 5

   Heat a nonstick pan over medium-low heat. Do not grease it.

6. 6

   Ladle in about 60 ml (1/4 cup) of batter and let it spread into a round about 12 cm (5 in) wide.

7. 7

   Leave it unturned until holes cover the whole surface and the top no longer looks wet, 2-3 min.

8. 8

   Lift the pancake onto a clean cloth, holey side up, and repeat with the rest of the batter. Lay them side by side or with a cloth between layers so they do not stick.

9. 9

   Melt the butter with the honey in a small pan and bring it just to a boil. Take it off the heat.

10. 10

    Spoon the warm honey butter over the pancakes and serve.

Imported from salimaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.