Thousand hole Moroccan pancakes

Ingredients

• 15g - unsalted butter, melted
• 1 tbsp - vegetable oil

Pancakes

• 240g - fine semolina
• 60g - strong white bread flour
• 1 tbsp - caster sugar
• ¾ tsp - fast-action dried yeast
• 550ml - hot tap water
• salt

Salted honey butter with pecans

• 100g - unsalted butter, at room temperature
• 2 tbsp - runny honey
• ½ tsp - flaked sea salt
• 2 tsp - orange blossom water (leave out if you don’t have any)
• 50g - pecans, toasted and roughly chopped

Procedure

1. Place all the ingredients for the pancakes in a blender (or a tall jug if using a stick blender), along with ½ teaspoon of salt. Blend for about 30 seconds, until smooth, then pour into a large jug. Set aside at room temperature, covered, for about an hour, until foamy.
2. To make the honey butter, place the butter in a small bowl and beat with a wooden spoon until smooth and creamy. Add the honey, flaked sea salt and orange blossom water (if using) and beat again until smooth. Fold in the pecans and scrape into a small serving bowl.
3. When ready to cook, gently stir the batter – it will deflate a little – then set aside for 5 minutes while heating the pan. Place a non-stick pan – 18cm across the base, ideally – on a medium-high heat and, when hot, reduce the heat to medium. Combine the melted butter and oil in a small bowl, then dip a scrunched-up piece of kitchen paper into it and swipe the hot pan to grease lightly. Pour about 70ml of the batter on to the centre of the pan and swirl at once, to spread out a bit, roughly 12cm wide. Cook for 2–3 minutes – the pancake will start to develop its characteristic holes almost straight away – until the batter is set on top and no longer looks wet. Slide the pancake on to a plate without turning it over – it is only cooked on one side – and repeat with the remaining batter. Set aside to cool before serving, and spread generously with the honey butter. Fold or roll up the pancakes to encase the filling before eating.