Dissolve the yeast in a small amount of the lukewarm water taken from the 630 ml / 21 fl oz.

Pour the remaining water into a blender and add the dissolved yeast. If using active dry yeast, add it after the flour instead.

Add the semolina, salt, sugar, and flour. Blend until the batter is smooth and full of bubbles.

Add the baking powder and blend again briefly to combine.

Strain the batter through a fine mesh sieve to remove any small lumps.

Let the batter rest for 10 to 20 minutes before cooking, but no longer. You can also start cooking immediately after blending if needed.

Heat a nonstick skillet over medium high heat. Pour a small ladle of batter into the center, just enough to lightly cover the surface of the pan. Avoid adding too much batter, or they will turn out too thick.

I use a small 5 1/2 inch skillet. These pancakes cook on one side only. Once all the holes have formed and there is no wet batter left on the surface, the pancake is ready.

Transfer the cooked pancakes to a clean kitchen towel or paper towels and let them cool slightly while you continue cooking the rest.

After every three pancakes, run the skillet briefly under cool tap water to lower the temperature, then return it to the heat and continue cooking.

This step is not required, but it helps ensure consistent results. Baghrir can be a little temperamental, much like macarons.

With this recipe, however, you should have no trouble getting perfect results every time.