Baghrir Pancakes with Brown Butter Spiced Apples

In a blender, combine the semolina, flour, sugar, yeast, and salt. Add the warm water and blend until the batter is smooth and free of lumps. If you don't have a blender, place all the ingredients in a large bowl and use an electric whisk.

Add the baking powder and blend again for a few seconds. Leave the batter for 30 minutes to allow the yeast to proof, then blend again for a few seconds.

Grease a non-stick pan and place it over medium-high heat. Wait for the pan to become very hot before baking the pancakes to ensure they develop holes.

Pour a small amount of batter onto the pan and let the pancake cook until it dries out. The batter should start bubbling and drying out immediately. Once the baghrir is no longer wet, it is cooked. Remember, baghrir is cooked only on one side, so do not flip them.

Avoid stacking the pancakes while they are still hot, as they may stick together. If you need to stack them, separate them with a tissue.

To make the brown butter, melt the butter in a small saucepan over medium heat. Stir occasionally and watch for the butter to foam and turn golden brown, which should take about 3 to 5 minutes.

Immediately add the honey and brown sugar, stirring until the sugar has completely melted. Then, add the diced apples and stir occasionally until they soften and the syrup thickens, which should take about 8 to 10 minutes.

Serve the spiced apples warm on top of the pancakes, garnished with crushed pistachios and sour cream if desired.