Baghrir — Moroccan Thousand-Hole Semolina Pancakes

Add the semolina, flour, yeast, baking powder, sugar, salt, and lukewarm water to a blender. Blend for 2 minutes until completely smooth. The batter should be even more fluid than thin crepe batter, falling from a spoon in an unbroken stream. If it is too thick, add 50 ml more lukewarm water.

Without stirring the risen batter, gently scoop it with a ladle; stirring will knock out the built-up gas. Pour one ladleful into a heated nonstick skillet and let it spread on its own into a circle. If you need to spread it with a spoon, the batter is still too thick.

Keep the ungreased skillet over medium heat. Within 30 seconds, holes will begin to appear on the surface and spread from the edges toward the center. When the top is completely matte and the holes have dried, lift the pancake out with a spatula. Do not flip it; flipping closes the holes and turns it into an ordinary pancake cooked on both sides.

Arrange the cooked pancakes in a single layer on a clean cloth; do not stack them. Hot baghrir will stick together and the holes will be crushed. You can stack them once they have cooled completely.

Melt the butter and honey together in a small skillet and stir; do not bring them to a boil. Arrange the baghrir on a plate with the hole-covered side facing up and spoon the mixture over the top. The holes absorb the liquid in seconds; serve immediately.