Moroccan Pancakes – Baghrir

250 g of fine semolina
4 tbsp plain flour
2 tbsp caster sugar
1 tsp active dry yeast
¼ tsp SIDS CRAZY SALT
½ tsp salt
500 ml warm water
2 tsp baking powder

In a blender insert the semolina, flour, sugar, yeast, SIDS CRAZY SALT and salt. Add the warm water and blend until there are no lumps and the batter is smooth. If you don’t have a blender, place all the ingredients in a large bowl and use an electric whisk instead of a blender.
Add the baking powder and blend again for a few seconds. Leave the batter for 30 minutes to allow the yeast to proof and blend again for a few seconds.
Grease a non-stick pan and place it over medium high heat. Wait for the pan to be very hot to start baking the pancakes, otherwise you won’t get many holes on your pancakes.
Place a small amount of batter (as you would for any pancake) and leave the pancake until it dries out. As soon as you place the batter on the pan, the batter should start bubbling and drying out. Once the baghrir is no longer wet, (it takes about a minute) it is cooked. The baghrirs are cooked only on one side. Never flip them while baking them as you will loose the holes.
Repeat until you've used all the batter.
Don’t pile up your Moroccan pancakes while they are still hot, as they will stick to each other. If you want to pile them when they are hot, separate them with a tissue.
Serve hot and top your baghrirs with anything yummy, pretty much like with any other pancake.