Baghrir

Prepare the Batter

In a large mixing bowl, combine the fine semolina, all-purpose flour, active dry yeast, baking powder, salt, and sugar. Mix well.

Gradually add the warm water while stirring continuously to avoid lumps. The batter should be smooth and slightly runny.

Cover the bowl with a clean cloth and let the batter rest for about 30-45 minutes, or until it becomes bubbly and frothy.

Cook the Baghrir

Heat a non-stick skillet or griddle over medium heat. Lightly grease the skillet with a small amount of oil or butter.

Pour a small ladleful of batter onto the skillet, spreading it out slightly to form a small pancake. Cook the baghrir only on one side until bubbles form on the surface and the batter is no longer wet. The bottom should be lightly golden, and the top should be filled with tiny holes.

Remove the baghrir from the skillet and place it on a plate. Repeat with the remaining batter, making sure to stir the batter occasionally to keep it well-mixed.

Prepare the Syrup

In a small saucepan, combine the honey and melted butter. Heat over low heat until the mixture is warm and well combined.

Serve