Moroccan Beghrir with Orange and Almonds

Finely grate 1 teaspoon orange zest. Cut away the remaining peel and white pith, then cut the orange into segments over a small bowl to catch the juice.

Pour the warm water into the blender. Add the sugar and yeast, stir briefly, and let stand for 5 minutes, until the yeast looks creamy and lightly foamy.

Add the orange zest, semolina flour, all-purpose flour, baking powder, and salt. Blend on high for 60 seconds until smooth and aerated. Loosely cover the blender and let the batter rest for 10 minutes; it should become foamy and pour like thin pancake batter.

While the batter rests, place the almonds in the dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Transfer them to a plate, then let the skillet cool off the heat for 1 minute.

Set the skillet over medium-low heat and do not grease it. Pour two separate 1/4-cup portions of batter into the skillet, leaving space between them and allowing each to spread naturally into a 4–5-inch pancake; do not swirl the skillet. Cook for 75–90 seconds on one side only, until many open bubbles cover each surface, the tops are dry, and the undersides are lightly golden. Transfer the pancakes honeycomb-side up. Repeat with the remaining batter to make about 12 pancakes, adjusting the heat as needed. Do not stack the hot pancakes tightly.

Divide the warm beghrir among four plates. Top with the orange segments and toasted almonds, then drizzle evenly with the maple syrup and any collected orange juice.