Baghrir, semolina pancakes

Measure 200 g fine semolina into a food processor or blender with 50 g all-purpose flour, half a tablespoon instant yeast and a teaspoon of sugar.

Add half a teaspoon salt and 350 ml warm water.

Blend until well combined, stopping halfway to scrape the sides, then about a minute more until the mixture is loaded with bubbles.

Mix in 1 teaspoon baking powder.

Rest somewhere warm for 30 minutes, until the batter has hundreds of small bubbles and is fluffy and foamy.

Preheat a non-stick pan on high until definitely hot, turn to medium, pour in a few tablespoons of water, swirl and pour it back out to cool the pan.

Pour a ladle of batter into the middle of the pan; the water in the batter turns to gas and joins the carbon dioxide from the yeast to form thousands of small holes.

Cook without flipping until the top surface is completely dry and cooked and the underside is browned without drying out. Skipping the water trick left one pancake with a ring and curled edges because the pan was too hot.

Serve with Laughing Cow or cream cheese, black olives, strawberry jam, goat's cheese and honey.