Baghrir

Method

Combine flour, semolina, salt, yeast and sugar in a large bowl. Gradually add warm water whilst mixing to form a smooth, thick batter slightly looser than pancake batter. Cover and leave to rise for 30-40 minutes until bubbles form on the surface. Heat a non-stick crepe pan or griddle over medium heat and lightly oil it. Pour a ladle of batter into the pan and gently spread to form a thin pancake around 20cm diameter. Cook for 3-4 minutes until the distinctive holes appear on the surface, then flip briefly to cook the other side until lightly golden. Transfer to a warm plate and repeat with remaining batter. Warm honey with cinnamon and serve the baghrir drizzled generously with the honey mixture and melted butter.