Easy Baghrir (Moroccan Pancakes)

Note: This recipe makes approximately 30 pancakes.
Start by placing the 2 cups water, followed by the 1 1/4 cups fine semolina, pinch salt, 1 teaspoon instant yeast, 1 1/2 teaspoons baking powder and 2 tablespoons sugar in a blender. Blend on medium to high speed for one minute to get a smooth batter.
Pour the batter in a bowl and cover with plastic wrap. Let it rest for 15 minutes. The batter will look a bit foamy.
Heat a non-stick skillet on medium heat and lightly grease with butter. Stir the baghrir batter before pouring 1/4 cup of the batter in the centre of the skillet. Allow it to spread on it's own.
Cook the baghrir for 1 minute without flipping, or until you see the top is all bubbly and dry. Transfer to a towel and stack the pancakes only bottom smooth side to top side. Do not stack them bubbly side to bubbly side because they will stick!
Repeat with the remaining batter, ensuring to stir each time before pouring. You may need to adjust the heat to avoid burning the bottoms of the pancakes.
Serve baghrir with toppings like honey, butter, jam or date syrup. I also serve them with fruits and nuts to top. Alternatively you could melt the honey and butter together as a syrup for dipping.