Berber pancakes

Serves 6

30g fresh lime zest

350g bread flour

250g fine semolina

1 tsp dried yeast powder

Pinch of salt

100g crushed roasted almonds, to serve

100ml honey, gently warmed, to serve

50g butter, to serve

Soak the zest in 1 litre warm water for a few minutes. In another bowl, sieve the flour, semolina, yeast and salt together, add the zesty water and mix with an electric hand blender for about 1 minute, until really smooth. Cover with a clean cloth and leave to stand in a warm spot for 90 minutes, until the volume has doubled.

Brush a heavy-based, nonstick frying pan liberally with vegetable oil and place on a medium heat. Using a small ladle, pour a circle of dough, about 12cm in diameter, 3mm thick, in the pan and cook on one side only for 8 minutes, until the bottom of the pancake is golden and it is cooked all the way through (lots of little holes will form). Repeat until the dough is finished and serve cold or warm, with the almonds, honey and butter.