Baghrir — Thousand-Hole Semolina Pancakes

Ingredients

• 1 cup fine semolina
• ⅓ cup all-purpose flour
• 1½ tsp instant yeast
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp sugar
• 2 cups warm water
• 3 tbsp butter and 3 tbsp honey, warmed together

Method

1. Blend the semolina, flour, yeast, baking powder, salt, sugar, and water for a full minute until the batter is completely smooth and thin — closer to heavy cream than pancake batter.
2. Rest, covered, 20 minutes. The surface should look foamy and smell faintly of bread when it's ready.
3. Heat a nonstick pan over medium, no fat at all. Pour in about ⅓ cup and let it spread on its own into a round.
4. Do not flip. Watch the holes open from the edge inward; when the top is completely matte and dry, 2–3 minutes, slide it out. If holes don't form, thin the batter with a splash of water and try again.
5. Cool the pancakes in a single layer so they don't steam and stick, then stack and pour the honey butter over. Eat with strong mint tea.