Make the Batter -
1) Mix the flour, semolina, salt, sugar and baking powder in a mixing bowl. In a blender, measure lukewarm water to just over the 3-cup line. Add the yeast and process on low speed to blend. Gradually add the dry ingredients.
2) ncrease the processing speed and blend for a full minute, or until very smooth and creamy. The batter should be rather thin, about the same consistency as crepe batter or cooking cream.
Pour the batter into a bowl. Cover with plastic wrap and leave to rest for 10 minutes or a bit longer, until the top of the batter is light and a bit foamy.
Cook the Beghrir -
1) Heat a small non-stick skillet over medium heat. Stir the batter, and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center and the batter will spread evenly into a circle. (Do not swirl the pan as you would for a crepe; the batter should spread itself.) Make the beghrir as large as you like.
2) Bubbles should appear on the surface of the beghrir as it cooks. Don't flip the beghrir. It only gets cooked on one side.
3) Cook for about two minutes, or until the beghrir doesn't appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy when you touch it lightly with your finger.
4} Transfer the beghrir to cool in a single layer on a clean kitchen towel. Once they are cool, they can be stacked without sticking.
5) Repeat with the remaining batter. Serve plain with toppings on the side, or dip the pancakes in hot syrup. (See tips below.)
Leftover beghrir are best stored in the freezer, with a small piece of plastic wrap or wax paper between each pancake.
• If the bubbles don't form properly, the batter was probably too thick or it has risen too long and bubbled too much. Try thinning it by stirring in an additional tablespoon or two of water. Leave the batter to rest for an additional 10 minutes before using.
• To speed up the cooking, try using several skillets at the same time. You could also use a large non-stick griddle.
• Many Moroccans reserve a small non-stick skillet or two exclusively for the purpose of making beghrir. Normally you don't need to oil the pan, but if there is some residue from a cooked beghrir, you can use a lightly oiled paper towel to wipe the pan clean before making the next pancake.
• Beghrir are best served with a syrup made from butter and honey. Heat equal portions of butter and honey until bubbly and hot, and then dip the beghrir carefully and quickly in the syrup. Roll them up or layer them on a serving plate.