• In a large bowl, combine fine semolina, all-purpose flour, instant yeast, 1 tbsp sugar, baking powder and salt.
• Gradually add 500 ml of lukewarm water to the dry ingredients while stirring continuously to avoid lumps.
• Transfer the mixture to a blender and blend for 1–2 minutes until the batter is smooth and creamy.

Rest the batter

• Pour the blended batter into a clean bowl. Cover it with a towel or plastic wrap and let it rest for 30–45 minutes at room temperature, or overnight in the fridge for a slower rise and slightly deeper flavour.
• In both cases, you should see bubbles form on the surface when it's ready.

Adjust consistency

• After resting, gently stir in the remaining 100 ml of lukewarm water to thin the batter slightly if needed. It should be pourable but not runny.

Orange blossom honey syrup

• Melt 50g of unsalted butter in a small saucepan over low heat.
• Once melted, stir in 60g honey, ⅛ tsp ground cinnamon and the Zest of one orange
• Stir gently and let it warm for 1–2 minutes on low heat, allowing the flavours to infuse.
• Remove the pan from the heat and stir in ½ tsp orange blossom water.
• Pour the warm syrup over baghrir, pancakes, or other pastries. It can also be stored and gently reheated before serving.

Simple Alternative

• If you prefer a more traditional or quicker version:
• Just melt equal parts butter and honey together and serve warm.

Cook the baghrir

• Heat a non-stick skillet or crepe pan over medium heat (no oil needed). If the pan becomes too hot, lightly drizzle a small amount of water to cool it down before adding the batter.
• Pour a ladleful of batter into the centre and let it spread naturally.
• Cook only on one side for 1–2 minutes, until the surface is dry and full of holes.
• Do not flip. Remove and place on a towel. Repeat with the remaining batter.
• Brush or drizzle the syrup on the warm baghrir.
• Serve warm with the syrup on the side.