Moroccan Pancakes Beghrir - yeast

Method

• In a bowl, combine yeast and sugar.
• Stir in 1/4 cup warm water and let it rest about 10 minutes, until bubbling.
• In another bowl, combine the three flours, salt and turmeric (if using) and set aside.
• In a small bowl, combine baking powder and 3 tablespoons warm water, stirring to dissolve.
• Pour into a blender and add 1 1/2 cups warm water, the milk and the yeast mixture.
• Blend on low speed just to combine.
• With the blender running, gradually add the dry ingredients.
• Pour batter into a bowl, cover with a towel and set aside at least 1 1/2 hours, until doubled in size and very bubbly.
• Batter can be used immediately or refrigerated overnight.
• When ready to cook, stir to deflate.
• Batter should be a little thicker than heavy cream; thin with warm water if necessary.
• Heat a heavy nonstick (or very well seasoned cast-iron) skillet over medium heat.
• (If you have a nonstick pan for silver dollar pancakes, use that.)
• Pour 1/4 cup batter into the pan (or, for silver-dollar size, a heaping tablespoon).
• Cook at a very gentle sizzle for about 3 minutes, until the top is covered with holes and completely set; the bottom should be golden and lacy.
• Repeat with remaining batter.
• Meanwhile, combine equal amounts of honey and butter in a small microwaveable pitcher or bowl.
• Heat until hot, smooth and pourable; thin with warm water if necessary.
• Serve pancakes immediately, with hot honey-butter mixture.
• Or slide onto a baking sheet covered with a kitchen towel and top with another towel to keep warm.
• Cooled pancakes can be briefly reheated in microwave.