In a blender combine all ingredients. Blend for a minute or until a smooth batter forms and all ingredients are evenly combined.
Transfer the batter to a mixing bowl and cover with a clean kitchen towel, letting the batter rise on the countertop for at least 30 minutes. Once it's done rising, give it a gentle mix. It should be thicker, but still fairly thin, like the consistency of heavy cream. If the batter feels too thick, you can add a splash or two of water and mix to loosen it up.
Warm a skillet over medium low heat and melt a small dab of butter in the center. Ladle in about a quarter cup of batter into the center, tilting the pan to help it spread.
No need to flip these pancakes; they are done when you can easily get your spatula under them, the batter is no longer liquid, and they have dozens of holes appear on top. Just make sure to watch the heat and not allow the edges to burn.
Transfer to a clean kitchen towel lined plate and cover to keep warm while you cook the rest of the pancakes. Keep pieces of the towel in between your baghrir to prevent them from sticking before you serve.