The pancakes. Combine 2 teaspoons warm water and yeast. Set aside for 10 minutes until the yeast is foamy. If it doesn't foam, you should discard it.

In a large bowl, combine both flours, baking powder, salt, and sugar. Mix well. Add the yeast and additional 3 ½ cups warm water. Put the mixture into a food processor and process until smooth. Pour it into a bowl, cover, and let sit for 30 minutes. The batter should be rather thin. If it's too thick (it can happen because semolina flour can differ), thin it by stirring in more water.

Warm a nonstick pan over medium heat. Pour about ¼ cup of the batter for one pancake. Cook on one side only until small holes form all over the surface, for about 3-4 minutes.

The topping. In a saucepan, add the butter and honey, and bring to a boil. Remove from heat and let cool. Drizzle over pancakes and enjoy!