Moroccan Pancakes (Baghrir)

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1. 1Step 1: Preheat oven to 200°F and line a baking sheet with parchment paper or a thin kitchen towel.
2. 2Step 2: Place all the ingredients into a blender and puree for 1 minute. Pour the batter into a medium bowl, cover with a kitchen towel, and let stand at room temperature until bubbly on top, 15 to 20 minutes. The batter should be thin like crepe batter or whipping cream.
3. 3Step 3: Preheat a non-stick griddle or skillet over medium heat for 2 minutes. Stir the batter, and using a 1/4 cup, pour batter into skillet and cook until holes form and the baghrir feels dry to the touch, about 2-3 minutes. Watch the heat and lower it if the edges get too dark before the tops are dry. Cook only on one side; do not flip. Transfer each pancake to the baking sheet and keep warm in the oven while cooking the remaining batter.
4. 4Step 4: Serve warm or at room temperature with melted butter and honey drizzled on top. For a sweeter option, spread 1 tablespoon of Nutella on top and roll the pancake up to eat by hand.