Sieve the semolina and flour into a large bowl. Add the rest of the dry ingredients and mix well. Add half of the water and mix until it’s incorporated. Pour this mixture into a blender and mix it for 5 minutes at the highest setting until there are no lumps and the batter is smooth. The long blending time allows the semolina to become finely ground so it thickens the batter. Add the remainder of the water and mix it for another minute in the blender. If you don’t have a blender place all the ingredients in a large bowl and use an immersion blender instead. Pour the batter back into your bowl and cover it with cling film.
Let the batter rise in a warm place for 60-90 minutes. The batter is ready when you see bubbles on the surface. Take off the cling film and add 50ml of water and mix/fold this in very carefully making sure not to pop all the bubbles.
Heat the oven to 160°C and line a baking sheet with a kitchen towel. Heat an non-stick skillet over medium heat. Wait for the pan to be very hot to start baking the baghrir, otherwise you won’t get many holes on your pancakes. As soon as your skillet is ready pour the batter into it. The honeycomb holes will start forming immediately. Cook the baghrir, undisturbed, until holes set on the surface and there are no more wet spots visible. This will take about 3 to 4 minutes. Be sure to keep the heat low enough so the bottom just barely turns colour (you want it to stay as light as possible).
When fully cooked you transfer the baghrir onto the baking sheet and keep warm in the oven while you cook the rest of the batter. Don’t pile up your baghrir while they are still hot, as they will stick together.
When ready to serve, arrange the baghrir on a serving platter and serve hot, drizzled with a mixture of melted butter and warmed honey. Some people choose to top it with olive oil, orange blossom water, sugar, jam, or amlou paste (toasted almonds, argan oil and honey). I however still prefer the traditional butter and honey mixture which my mum always used.