Moroccan Honeycomb Pancakes


  • 1/4 cup Sue Bee® Honey
  • 1 (1/4 ounce) package dry active yeast
  • 2 tablespoons butter
  • canola oil
  • 1 cup milk
  • 1 cup water
  • 2 eggs
  • 1 teaspoon salt
  • 1 cup fine semolina
  • 2 cups all-purpose flour
  • 1/3 cup warm water
  • 1 teaspoon sugar
  • 1/4 cup water


  • 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.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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