Semolina Pancakes

From food & wine

In a bowl , combine 1 / 4 cup of the warm water with the baking powder.

In a food processor , combine the semolina with the flour , yeast , sugar and the remaining 2 3 / 4 cups of warm water.

Process for 30 seconds , until smooth.

Add the salt and baking powder mixture and process for 30 seconds longer.

Pour the batter into a large bowl , cover with a kitchen towel and let rise at room temperature until doubled in bulk , about 1 hour.

Heat a 10-inch nonstick skillet and coat it with a thin layer of vegetable oil.

In a small bowl , blend the honey with the melted butter.

Whisk the batter until creamy.

Ladle 1 / 3 cup of the batter into the skillet , tilting the skillet to distribute it evenly.

Cook the pancake over moderate heat until bubbles appear all over the surface and the bottom is pale golden , about 2 minutes.

Shake the skillet to loosen the pancake , then slide the pancake onto a plate.

Drizzle with the honey butter and serve right away.

Repeat with more oil and t.

warm water, baking powder, fine semolina, all-purpose flour, active dry yeast, sugar, salt, vegetable oil, honey, unsalted butter