Easy Baghrir (Moroccan Pancakes)

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1. 1Step 1: Note: This recipe makes approximately 30 pancakes.
2. 2Step 2: Place the 2 cups water, followed by the 1 1/4 cups fine semolina, pinch salt, 1 teaspoon instant yeast, 1 1/2 teaspoons baking powder and 2 tablespoons sugar in a blender. Blend on medium to high speed for one minute to get a smooth batter.
3. 3Step 3: Pour the batter in a bowl and cover with plastic wrap. Let it rest for 15 minutes. The batter will look a bit foamy.
4. 4Step 4: Heat a non-stick skillet on medium heat and lightly grease with butter. Stir the baghrir batter before pouring 1/4 cup of the batter in the centre of the skillet. Allow it to spread on its own.
5. 5Step 5: Cook the baghrir for 1 minute without flipping, or until you see the top is all bubbly and dry. Transfer to a towel and stack the pancakes only bottom smooth side to top side. Do not stack them bubbly side to bubbly side because they will stick!
6. 6Step 6: Repeat with the remaining batter, ensuring to stir each time before pouring. You may need to adjust the heat to avoid burning the bottoms of the pancakes.
7. 7Step 7: Serve baghrir with toppings like honey, butter, jam or date syrup. I also serve them with fruits and nuts to top. Alternatively you could melt the honey and butter together as a syrup for dipping.