Beghrir Recipe

• 1 cup Warm Water (115 °F / 46 °C)
• ½ tsp active dry Yeast
• ½ tsp White Sugar
• 1 cup Milk
• 1 cup All-Purpose Flour
• 1 cup Semolina Flour
• 2 Eggs
• 2 tsp Baking Powder
• 1 tsp Salt
  
  Sauce
• 6 tbsp Butter
• ¾ cup Honey
• 1 tsp Orange-Flower Water (or to taste, optional)

• Combine warm water, yeast and white sugar in a food processor. Let the mixture stand for 5 minutes till the yeast softens and forms creamy foam.
• Add milk, flour, semolina flour, eggs, baking powder and salt.
• Blend the mixture to from a smooth batter.
• Leave the batter in the blender for about 30 minutes.
• Heat a 5-inch nonstick skillet on medium-high heat.
• Blend the pancake batter again for 10 seconds.
• Pour ¼ cup of the batter into the heated skillet.
• Cook the pancake till bubbles form and pop, for about 3 minutes.
• Adjust the heat to brown the bottom of the pancake and dry the tops.
• Repeat with the remaining batter.
• Make sure to blend the batter after preparing 3 or 4 pancakes to keep the batter fluffy.
• Prepare the sauce by combining butter, honey and orange-flower water flavoring in a microwave-safe bowl.
• Microwave the mixture on high for 1½ minutes, to melt the butter and heat the honey.
• Remove and stir the sauce.
• Drizzle 1 tbsp of the sauce over each pancake.
• Serve warm.