1 3/4cupsfine semolinasometimes called extra-fancy durum flour
2teaspoonsactive dry yeast
canola/vegetable oilfor cooking
For the topping
1/3cupsweet syrup of your choicei.e. agave, maple, honey if you eat it
6tablespoonsEarth Balance magarinemelted
In a bowl, combine 1/4 of the warm water with the baking powder and set aside.
In your food processor/blender, throw in the semolina flour, all-purpose flour, yeast, sugar and the remaining cups 2 3/4 cups of warm water. Yes, I was freaked out by food processing yeast too, don't worry.
Process about 30 seconds until smooth.
Add the salt and baking powder mixture and process another 30 seconds.
Pour the batter into a large bowl, cover with a dish towel and let rise at room temperature until doubled in size, about an hour.
Heat a non-stick frying pan and coat with a thin layer of oil. You want a pan about 10 inches, though this depends on how big you want your pancakes. If you want them smaller, use a smaller pan, etc.
While the pan is heating up combine the syrup with the melted butter. You can do this in a small saucepan over low heat if you need. If cooking for someone whose soy-free, make sure to get the soy-free variety of Earth Balance (duh).
After the batter has finished rising, whisk it until creamy.
Ladle 1/3 cup of the batter into the hot pan, tilting the pan to distribute it evenly. I found it's better to lift the pan up off the heat for this part so it doesn't cook immediately and make it hard to distribute into a big circle. Your first one will probably come out misshapen, but it will still taste good!
Cook the batter over medium heat until bubbles appear all over the surface and the bottom is pale golden, about 2 minutes.
Shake the skillet to loosen the pancake, or in my case, slide something under the edge of the pancake to loosen it, then slide it onto a plate.
Drizzle with your syrup-butter mixture and serve right away.