Moroccan Honeycomb Pancakes
  1. 1/4 cup Sue BeeĀ® Honey
  2. 1 (1/4 ounce) package dry active yeast
  3. 2 tablespoons butter
  4. canola oil
  5. 1 cup milk
  6. 1 cup water
  7. 2 eggs
  8. 1 teaspoon salt
  9. 1 cup fine semolina
  10. 2 cups all-purpose flour
  11. 1/3 cup warm water
  12. 1 teaspoon sugar
  13. 1/4 cup water
  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.
  2. Mix the water and milk together; let it sit out until lukewarm.
  3. Beat the eggs and then add them to the milk mixture.
  4. Sift the flour, semolina and salt into a large shallow bowl.
  5. Slowly pour half the milk mixture into the flour, stirring constantly by hand until well-mixed.
  6. Add the yeast mixture to the dough and beat vigorously by hand in order to air it and to eliminate any curds.
  7. Add a little more of the milk mixture from time to time, until the batter is runny smooth.
  8. Cover with a towel and set aside to rest for 1-2 hours.
  9. When ready to cook, rub your pan with a paper towel that has been dipped in canola oil; heat over medium-low heat.
  10. Gently stir the batter then pour 1 small ladle (3-4 tablespoons) onto the pan; smooth into a perfect circle with the bottom of the ladle and cook until bubbles appear over the surface of the pancake.
  11. Place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve.
  12. Heat the butter and Sue Bee Honey with water in a pan.
  13. Simmer for 5 minutes then place in a small serving bowl.
  14. Drizzle the honey mixture over the pancake and roll it up.
Sue Bee Honey