Moroccan Baghrir Pancakes

method:

• Mix the yeast and sugar in a jug with 300ml warm water and leave for 10 mins in a warm place until it is frothy.
• Place the flours in a large bowl, stir in the yeast mixture, eggs and olive oil and beat well until smooth. Now leave the mixture in a warm place until it has doubled in size – about 40 mins.
• Heat a large non-stick frying pan, drizzle a little oil over the centre and wipe around the pan with kitchen roll. Pour a ladleful of the mixture into the hot pan, and tilt the pan so that it thinly coats the surface - it should have lots of holes. When the surface has dried, flip over and cook for a further minute. Repeat to make a further seven pancakes. Keep warm.
• To serve, transfer to a plate, dust with icing sugar and serve with pomegranate seeds.