Directions

• Mix the sugar with the warm water then add the yeast. Stir until well-mixed then set aside in a warm place for 5-10 minutes, or until bubbly.
• Mix the water and milk together; let it sit out until lukewarm.
• Beat the eggs and then add them to the milk mixture.
• Sift the flour, semolina and salt into a large shallow bowl.
• Slowly pour half the milk mixture into the flour, stirring constantly by hand until well-mixed.
• Add the yeast mixture to the dough and beat vigorously by hand in order to air it and to eliminate any curds.
• Add a little more of the milk mixture from time to time, until the batter is runny smooth.
• Cover with a towel and set aside to rest for 1-2 hours.
• When ready to cook, rub your pan with a paper towel that has been dipped in canola oil; heat over medium-low heat.
• Gently stir the batter then pour 1 small ladle (3-4 tablespoons) onto the pan; smooth into a perfect circle with the bottom of the ladle and cook until bubbles appear over the surface of the pancake.
• Place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve.
• Heat the butter and Sue Bee® honey with water in a pan.
• Simmer for 5 minutes then place in a small serving bowl.
• Drizzle the honey mixture over the pancake and roll it up.