Spongy Baghrir with Butter-Honey Sauce

Combine the semolina flour, all-purpose flour, sugar, baking powder, instant yeast, and salt in a blender or food processor.

Add the egg and warm water. Blend on high speed for 2-3 minutes until the batter is completely smooth with no lumps and has a thin, pourable consistency similar to crepe batter. This step is critical for forming the signature holes.

Pour the batter into a bowl, cover with a clean towel, and let it rest for 20-30 minutes in a warm place. The surface should become bubbly and frothy, indicating the yeast and baking powder are active.

While the batter rests, prepare the butter-honey sauce. Melt the butter in a small saucepan over low heat, stir in the honey and orange blossom water, and keep warm.

Heat a non-stick skillet over medium heat. Do not grease the pan. Give the batter a gentle stir (do not deflate it too aggressively).

Pour about 1/3 cup of batter into the center of the skillet, allowing it to spread naturally into a circle. Do not tilt the pan.

Cook on one side only for 2-3 minutes. You will see hundreds of tiny holes form across the entire surface as bubbles rise and pop. The baghrir is done when the surface is completely set and no longer wet, and the bottom is lightly golden. Never flip it.

Transfer to a plate and repeat with the remaining batter, stacking the finished pancakes with the holey side facing up.

Drizzle the warm butter-honey sauce generously over each baghrir, allowing it to seep into all the holes. Dust with powdered sugar and serve warm.