Cover the batter and let it rest in a warm place for about 30 to 45 minutes, until it bubbles.
Heat a non-stick pan over medium heat (no need to add butter or oil).
Pour a small amount of batter into the pan and swirl the pan to spread it evenly. The beghrir should only be cooked on one side; the holes are caused by the bubbles that form during cooking.
As soon as no more bubbles form and the surface looks dry, the pancake is ready and can be taken out.
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