Moroccan thousand-hole pancakes (Baghrir)

1. Put the semolina, flour, yeast, sugar and salt in a blender, pour in the lukewarm water and blend for 2 minutes until smooth.

2. Add the baking powder, blend for another half minute, then leave the thin batter covered in a warm place for 30-40 minutes until the surface is foamy.

3. Heat a non-stick frying pan over medium heat (don't grease it) and pour in a ladleful of batter, letting it spread by itself.

4. Cook on one side only for 2-3 minutes until the surface is full of holes and no longer wet; there's no need to flip it.

5. Lay the finished pancakes side by side on a tea towel to cool (stacked, they would stick together).

6. Melt the butter with the honey and serve the pancakes drizzled on their holey side.

Tip: Baghrir is a classic of Moroccan Ramadan breakfasts and afternoon teas for guests; the holes soak up the honey butter. If no holes form, the batter is too thick or hasn't risen enough: thin it with a little water and wait a bit longer. If the pan isn't hot enough, the holes won't open.