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1
Mix the sugar with the warm water then add the yeast. Stir until well mixed then set aside in a warm place for 5-10 minutes, or until bubbly.
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2
Mix the water & milk together & let it sit out until lukewarm. Beat the eggs & then add them to the milk mixture.
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3
Sift the flour, semolina, & salt into a large shallow bowl. Slowly pour half the milk mixture into the flour, stirring constantly by hand until well mixed.
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4
Add the yeast mixture to the dough & beat vigorously by hand in order to air it and to eliminate any curds. Add a little more of the milk mixture from time to time, until the batter is runny smooth (like thick cream). Cover with a towel & set aside to rest for 1-2 hours. (The longer you lest the batter rest the more holes will be in the pancakes).
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5
When ready to cook, rub your pan with a paper towel that has been dipped in canola oil & then heat over medium-low heat.
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6
Gently stir the batter then pour 1 small ladle (3-4 tbsp) onto the pan, smooth into a perfect circle with the bottom of the ladle, & cook until bubbles appear over the surface of the pancake & all trace of raw dough disappears. You do not want to bottom to turn brown so if you need to you can turn it over for a second or two to finish the top side.
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7
Place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve. Do not stack them or they will be liable to stick together.
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8
Heat the butter and honey with water in a pan. Simmer for 5 minutes then place in a small serving bowl.
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9
Drizzle the honey mixture over the beghrir & then roll it up. Eat with your fingers & have fun -- .
