Mix the sugar with the warm water then add the yeast.
Stir until well mixed then set aside in a warm place for 5-10 minutes, or until bubbly.
Combine the water and milk together, then allow rest.
Beat the eggs and add them to the milk mixture.
Sift the flour, semolina, and cardamom into a large shallow bowl.
Slowly pour half the milk mixture into the flour, stirring constantly until well mixed.
Add the yeast mixture to the flour mixture and beat vigorously.
Add a little more of the milk mixture from time to time, until the batter is the consistency of thick cream.
Cover with a tea towel and set aside for 1-2 hours.
When ready to cook, rub your pan with kitchen paper that has been dipped in vegetable oil and heat over a medium-low heat.
Gently stir the batter and pour 1 small ladle (3-4 tbsp) onto the pan.
Smooth the circle with the back of the ladle and cook until it bubbles then flip over.
Place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve. Do not stack them or they will be liable to stick together.
Warm the honey with 1 tablespoon of water to make a dark sauce.
Drizzle the honey mixture over the pancakes along with HB Honeycomb Ice Cream.