Beghrir - Moroccan Semolina Pancakes

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1. 1Step 1: Combine all ingredients in a blender or food processor. Blend on medium to high speed for a solid minute to get a smooth, creamy batter. If anything sticks to the pitcher or bowl, stop blending and scrape down the sides.
2. 2Step 2: Transfer the batter to a bowl and cover with plastic wrap. Let it rest for about 10 to 15 minutes, or until the batter looks light and foamy with lots of tiny bubbles.
3. 3Step 3: Heat a nonstick crepe pan over medium heat. When hot, stir the batter with a ladle, then slowly pour some batter into the center of the pan, letting it spread outward into a circle on its own. Do not swirl the pan as you would for a crepe.
4. 4Step 4: Cook the pancake without turning until set with no wet spots, about one to two minutes. Test by touching it lightly; it should feel spongy and no batter should stick to your finger. Transfer to a clean towel to cool.
5. 5Step 5: Repeat with the remaining batter, adjusting the heat if needed so the bottoms don't become overly brown. Cool the beghrir in a single layer before stacking, otherwise they'll stick.
6. 6Step 6: Serve beghrir dipped in syrup made from melted butter and honey, or serve with toppings and spreads on the side.