Algerian Beghrir Pancake

• 2 cups fine semolina
• 1 cup plain flour
• 1 cup whole wheat flour
• 3 eggs
• 2 teaspoons baking powder
• 1 tablespoon instant yeast
• 2 teaspoons sugar
• 1 pinch salt
• 1 cup warm water
• 2 cups milk
• 1 tablespoon vegetable oil (optional)

1. Combine all dry ingredients with the eggs.
2. Add the water and the milk a little at a time until you achieve a thick but runny consistency.
3. Heat a little oil in the frying pan then add just under a ladleful of batter and immediately start swirling it round the pan to get a nice even layer. Leave some space near the rim so it can come out easier.
4. Watch the holes as they appear and leave it on the heat until the top dries out.
5. Traditional beghrir is quite thick and you only cook one side. However I do like them a bit thinner. That also means you are able to turn them and lightly cook the other side. It should not take more than a minute.
6. Serve it with honey, jam or nutella.

fine semolina, flour, whole wheat flour, eggs, baking powder, yeast, sugar, salt, water, milk, vegetable oil

Taken from www.food.com/recipe/algerian-beghrir-pancake-518064 (may not work)