Three small Moroccan semolina pancakes cooked on one side, with a porous top that absorbs warm honey butter.
1 tspButter
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40 gSemolina Flour
0.5 cupWater
10 gFlour
1 gYeast
1.5 gBaking Powder
2 gSugar
2 tspHoney
To tasteSalt
Blend the semolina flour, plain flour, lukewarm water, yeast, baking powder, sugar and a tiny pinch of salt for 1 minute, until smooth and pourable.
Pour into a bowl, cover and leave in a warm place for 20 minutes, until small bubbles appear. Stir gently once before cooking.
Warm a dry small nonstick frying pan over medium-low heat. Pour in a third of the batter to make a pancake about 11 cm wide. Cook for 3-4 minutes on one side only, until the porous top is completely dry and the underside is pale golden. Do not flip. Repeat to make three pancakes.
Melt the butter gently in a small saucepan, remove from the heat and stir in the honey. Spoon all the warm honey butter over the pancakes and serve all three as one breakfast portion.