Moroccan Semolina Pancakes (Baghrir) with Honey and Almonds

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

Gradually add the warm water while whisking continuously to form a smooth, thin batter, similar to crepe batter. Ensure there are no lumps.

Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for at least 30 minutes, or until the batter is bubbly and has increased slightly in volume.

While the batter rests, gently toast the slivered almonds in a dry skillet over medium-low heat until fragrant and lightly golden, about 3-5 minutes. Set aside.

Heat a lightly oiled (with melted butter) non-stick skillet or crêpe pan over medium-low heat. The pan is ready when a drop of water sizzles and evaporates quickly.

Pour about 1/4 cup of batter into the hot pan, tilting the pan to spread it thinly. Baghrir are traditionally cooked only on one side, so do not flip them. Cook until the surface is covered in small bubbles and the bottom is lightly golden and cooked through, about 2-3 minutes.

Carefully remove the pancake from the pan and place it on a plate. Repeat with the remaining batter, greasing the pan lightly between pancakes as needed.

Stack the cooked baghrir on a serving platter. Drizzle generously with honey and sprinkle with toasted slivered almonds just before serving.