Tunisian Date and Semolina Pancakes (Baghrir)

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

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

Stir in the finely chopped pitted dates. Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 20 minutes, allowing the yeast to activate and the batter to slightly thicken.

Heat a non-stick pan or griddle over medium heat. Once hot, pour about 1/4 cup of batter onto the pan for each pancake. Do not spread the batter; it should naturally form a round shape.

Cook each pancake for 2-3 minutes, or until small bubbles appear on the surface and pop, creating a characteristic 'holey' texture, and the edges are set. Do not flip the pancakes; they are cooked only on one side.

Remove the cooked pancake from the pan and place it on a clean kitchen towel to cool slightly. Repeat with the remaining batter, stacking the cooked pancakes on the towel to keep them soft.

Serve the Tunisian Date and Semolina Pancakes warm, drizzled with melted butter and honey.