Step 1

Place milk, sugar and yeast into mixing bowl and mix 2 min/37°C/speed 3.

Step 2

Add semolina, flour, egg and salt and mix 30 sec/speed 5. Set mixing bowl aside, with lid closed, and stand for 30 minutes.

Step 3

Place mixing bowl back into position and mix 10 sec/speed 5. Transfer mixture into a bowl and set aside. Clean and dry mixing bowl.

Step 4

Place a non-stick frying pan over medium heat and add a little oil. Working in batches, pour in a ladle (approx. ¼ cup) of batter and cook until bubbles start bursting on pancake surface (approx. 1 minute), then flip and cook for just a few seconds. The pancakes will be smooth and golden on one side while porous and white on the other (18-20 cm). Transfer pancakes onto a piece of baking paper and cover to keep warm (don’t stack them while they cool). Makes approx. 6 pancakes in total.

Step 5

Place butter and honey into mixing bowl and melt 5 min/50°C/speed 3.

Step 6

Add floral water and mix 5 sec/speed 4. Transfer into a serving jug and drizzle over pancakes to serve.