1-First off, gather and measure all your ingredients precisely; make sure the water is warm, around 110°F, to wake up that yeast.

2-In a large bowl, mix the semolina, flour, sugar, and salt thoroughly it’s like giving your batter a solid base. I always double-check my measurements because, hey, that’s how I avoid any surprises!

3-Next, dissolve the yeast in warm water and let it sit for about 5 minutes until it gets frothy this is the magic that makes your pancakes bubble up.

4-Gradually add this yeasty mix to your dry ingredients while blending with a hand blender until it’s smooth and bubbly.

5-Cover the batter and let it rest in a warm spot for 30 to 60 minutes; this is where the fermentation happens, creating those signature holes.

6-Once your batter is ready, heat a non-stick skillet over medium heat and pour in a small ladleful watch it spread out nicely.

7-Cook it on one side only until bubbles form and the top looks dry, about 2-3 minutes; no flipping needed!

8-Remove each pancake and keep them warm while you make the rest.

9-Finally, serve them up warm with your favorite toppings, and feel free to adapt with gluten-free flour or other tweaks as needed.