Moroccan Pancakes

Mix the water and the yeast. Add the beaten egg, then the flour, semolina flour and salt.

Leave the batter to rise for around 30 minutes – it is ready when it starts to produce bubbles.

Once the batter has risen, heat a non-stick pan. Stir the batter well and pour a ladleful into the hot pan. Cook over a gentle heat, holes will form on the surface of the pancake.

When the top is cooked, remove the pancake from the pan and put it on a plate, smooth side down.

Do not allow the pancakes to overlap when they are hot or they will stick together.