These delicious pancakes are a staple afternoon treat in any Moroccan household with their unique bubbles all over the top almost similar to a thin crumpet, soaking up all the delicious honey, these are a must.
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
Whisk the yeast with 100ml of the warm water until dissolved add the sugar and whisk again. Pour this mixture into the flour, semolina and baking powder then add in the remaining water. Whisk thoroughly and leave in a warm kitchen for 15 mins covered with a cloth.
Heat up a non-stick frying pan or pancake pan over a medium flame, using a small ladle pour in 1 ladle of the mixture into the centre of the pan. Watch the bubbles develop and wait until all the batter has dried completely on top of the pancakes, remove from heat and leave to cool completely before stacking these pancakes. Continue to use up all the batter.
When you have finished cooking your 8/10 pancakes, wipe the pan out of any residue and put the butter in the pan, allow to turn a nutty brown colour before switching off the heat and adding in the honey and orange zest.
Serve on a round plate and put the burnt honey butter in the centre.