Prepare the yeast starter by mixing sugar with warm water and yeast. Let it sit for 5-10 minutes until bubbly.

Combine water and milk, allowing it to become lukewarm.

Beat the eggs and add them to the milk mixture.

Sift flour, semolina, and salt into a bowl.

Gradually pour half the milk mixture into the flour, stirring until well combined.

Add the yeast mixture to the dough and beat vigorously to incorporate air and eliminate any lumps.

Gradually add the remaining milk mixture until the batter is smooth and runny like thick cream.

Cover the batter and let it rest for 1-2 hours for more holes to develop.

Lightly oil a pan with canola oil and heat over medium-low heat.

Gently stir the batter and pour 3-4 tablespoons onto the pan, smoothing it into a circle.

Cook until bubbles appear on the surface and the raw dough disappears.

If needed, flip briefly to finish the top side without browning the bottom.

Place the pancakes in a heatproof bowl in overlapping circles, keeping them warm.

Do not stack them to prevent sticking.

Heat butter, honey, and water in a pan and simmer for 5 minutes.

Place the honey mixture in a serving bowl.

Drizzle the honey mixture over the beghrir and roll them up.

Serve and enjoy.