2 1/2 cups water
1 tsp yeast
3/4 tsp sugar
1 cup whole wheat flour
1 cup semolina flour
1 1/4 tsp baking powder
1/2 tsp kosher salt
New 2024: add some melted salted butter to help with sticking on pan
Place the sugar and yeast in a 2-quart measuring cup or mixing bowl. Warm the water to 105° and pour it over the yeast to mix. Let it sit until foamy.
Mix the dry ingredients together, then whisk into the liquid. The batter should be very thin. Set it in a warm place for at least 30 minutes.
To cook, on low, heat a griddle or frying pan. Pour in batter for individual pancakes. They will be very thin, add more water if they are not. Bake on low heat slowly so they don’t brown. Ideally, they do not need to be turned to cook the second side and the tops will become dry. I tend to need to flip them for a short while. Cook until set, keeping them very pale in color.
Serve with Honey Lemon Sauce, below.
Note: these tend to stick, even on non-stick pans. I use a little butter in a stainless steel pan and that works very well.
Honey Lemon Sauce
2 parts honey (suggested 100 grams)
1 part butter (suggested 50 grams)
Lemon zest to taste (suggested 2 tsp)
Warm and mix together. Cool slightly so it remains homogenous.
2020
2024 fixed recipe to add more salt; also add butter to batter