Beghrir (Moroccan Pancakes)

Place the water yeast and sugar in a blender and let stand without blending for 5 minutes until the yeast softens and begins to form a creamy foam. Add the milk flour semolina flour eggs baking powder and salt. Blend until the mixture is smooth about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.

Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds to remix and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped and the top of the pancake is no longer shiny about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes to keep the batter fluffy.

To make the sauce place the butter honey and flower-water flavoring in a microwave-safe bowl and microwave on High setting until the butter is melted and the honey is hot about 1 1/2 minutes. Stir the sauce and drizzle about 1 tablespoon over each warm pancake to serve.