Baghrir (North African Semolina Pancakes)

Baghrir

• 3 cups warm water (100°F to 110°F), plus more as needed
• 2 cups fine semolina flour (about 12 ounces)
• 1/2 cup all-purpose flour (about 2 1/8 ounces)
• 1 tablespoon granulated sugar
• 1 tablespoon instant yeast
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 large egg

Melted butter, for brushing

Butter-Honey Sauce

• 3/4 cup unsalted butter
• 1/2 cup honey
• 1/4 teaspoon kosher salt

1. Make the baghrir: Combine 3 cups warm water, semolina flour, all-purpose flour, sugar, yeast, baking powder, salt, and egg in a blender; process until smooth, about 45 seconds. Cover and let stand at room temperature until batter is very bubbly, 15 to 20 minutes.
2. Meanwhile, make the butter-honey sauce: Heat butter, honey, and salt in a small saucepan over medium, whisking occasionally, until smooth and creamy, 3 to 4 minutes. Remove from heat; cover to keep warm, and set aside.
3. Lightly brush a large nonstick skillet with melted butter; heat over medium. Stir batter, and pour a scant 1/2 cup into center of skillet; cook, undisturbed, until top is matte, dry to the touch, and surface is covered in small holes, 2 to 3 minutes. (Do not flip.) Transfer pancake to a plate, and brush top with additional melted butter. (If surface doesn’t have any areas or patches with tiny holes, thin batter by whisking in up to 6 tablespoons additional warm water, 2 tablespoons at a time.) Repeat cooking process with remaining batter, buttering skillet as needed.
4. Serve pancakes with reserved warm butter-honey sauce on the side for drizzling generously over the top.