In Morocco, the airy crepe-like pancakes known as Beghrir are a popular treat at breakfast and snack time. Moroccan-born chef, Mourad Lalou of San Francisco’s award-winning Aziza Restaurant, has simplified the task of making these traditional griddle cakes at home with an easy-to-use mix of essential ingredients. Using techniques learned from his mother, Mourad developed his mix exclusively for Williams-Sonoma using a blend of wheat and semolina flours with a dash of turmeric and a small amount of yeast. To make the pancakes in your own kitchen, you need only activate the yeast, then combine it with the mix, warm milk and sugar. Spoon the batter onto a hot griddle, cooking them only on one side, just as they do in Morocco, and leaving plenty of tiny holes on the other side for soaking up lots of butter and honey or jam.