In a blender combine all ingredients, except the butter for frying and the optional toppings. Blend for a minute or until the mixture forms into the batter and all ingredients are evenly combined.
Place the batter in a mixing bowl and cover with a clean kitchen towel, letting it rise for at least 30 minutes. Gently mix it after the batter has risen. You want it to be thick, but still fairly thin, like heavy cream. To loosen up the batter or if it's too thick, add a splash or two of water and mix well.
Over medium heat, preheat a nonstick griddle or skillet for two minutes. In the middle, melt a tablespoon of butter. Stir the batter, then spoon about ¼ cup of it into the center, tilting the pan to encourage the batter to spread.
Cook for two to three minutes, or until the baghrir develops holes and feels dry to the touch.
You don't have to flip these pancakes over; they are done when you can easily slide a spatula under them and see dozens of holes start to appear on the top.
While you prepare the remaining pancakes, transfer to a plate lined with a clean dishtowel and cover to keep warm. To prevent your baghrir from sticking before serving, keep pieces of the towel in between them.
You can also choose to transfer each pancake to a baking sheet and keep it warm in the oven while you cook the remaining batter.
Drizzle with honey and butter, and enjoy!
For a sweeter option, spread 1 tablespoon of Nutella on top and roll the pancake up to eat.