Honey Buttered Semolina Pancakes from Morocco

• 2 c warm water, about 110º
• 1 tsp active dry yeast
• 1 tsp granulated sugar
• 1 c semolina flour
• ¾ c all-purpose flour
• 1 tsp kosher salt
• 1½ tsp baking powder
• 4 tbsp unsalted butter
• 2 tbsp honey
• 2 tbsp orange marmalade

Combine water, yeast and sugar in a blender and let stand until foamy, about 5 minutes. Add remaining ingredients and process until smooth, about 30 seconds. Let mixture stand at room temperature for 30 minutes.

While pancake batter is resting, combine butter, honey and orange marmalade in a small saucepan over medium heat. Bring just to a simmer, stirring occasionally. Remove from heat and cover to keep warm.

Lightly spray a nonstick skillet with cooking spray and place over medium heat. Remix the batter for a few seconds. Pour about 1/4 c batter per pancake into hot skillet and cook without flipping until bottoms are browned and the tops are no longer shiny and covered in little holes. Transfer pancakes to a plate and repeat with remaining batter, remixing gently in the blender as needed. Serve pancakes with warm honey-butter syrup.