Put all the ingredients (add the salt last) in a blender and blend until just combined. Let stand until very bubbly and risen slightly, about 30 minutes, or, if you’re doing this in the morning, put the batter in the refrigerator until evening.
If the batter is in the fridge, take it out and let it sit at room temperature for 15 to 30 minutes. Stir the batter gently if it has separated. It should be very bubbly and light. Heat a large well-seasoned cast-iron or nonstick griddle (or use a skillet and make just one or two at a time) until a drop of water on the surface evaporates immediately. Ladle
In a small saucepan or microwave-safe cup, warm equal parts honey and water until they can easily be stirred together. Serve with the beghrir for dipping or drizzling.
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