2 cups warm water
1½ teaspoons active dry yeast
A pinch plus 2 teaspoons sugar
1 cup semolina flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine sea salt
Butter, for serving
Honey, for serving
1. In a bowl, combine the warm water, yeast, and pinch of sugar. Set the mixture aside until the yeast is frothy, about 10 minutes. (If the yeast doesn’t froth, check the expiration date. You may have to start over with fresher yeast.)
2. In a blender, combine the yeast mixture, both flours, baking powder, 2 teaspoons sugar, salt, and eggs. Blend until frothy. Let sit until bubbles form on the surface of the batter, at least 2 hours. Gently stir the mixture to incorporate the bubbles into the batter.
3. Heat a nonstick frying pan over medium heat. Pour in ¼ cup of batter. Bubbles on the surface of the pancake should begin to appear immediately. Cook until the pancake is opaque and the batter has cooked through, 4 minutes. Do not flip. Transfer to a plate and repeat with the remaining batter.
4. Serve with butter and honey.