North African Semolina Pancakes with Honey and Orange Blossom

In a large bowl, whisk together the fine semolina, all-purpose flour, instant yeast, and salt.

Gradually add the warm water to the dry ingredients, whisking continuously until a smooth batter forms. Ensure there are no lumps.

Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 30 minutes, or until slightly bubbly.

While the batter rests, prepare the syrup: In a small saucepan, gently heat the honey and orange blossom water over low heat for 2-3 minutes, stirring until combined and warm. Do not boil.

Heat a non-stick skillet or griddle over medium-low heat. Pour about 1/4 cup of batter onto the skillet for each pancake. Do not flip the pancakes.

Cook each pancake for 2-3 minutes, or until the top is covered in small holes and the edges are set. The top should remain slightly moist but not wet.

Remove the cooked pancakes from the skillet and stack them on a plate. Repeat with the remaining batter.

Serve the warm semolina pancakes immediately, drizzled generously with the honey-orange blossom syrup and a touch of melted butter.