Blend the batter: Add all the ingredients to a high-speed blender. Blend until completely smooth and free of lumps.
Check consistency: The batter should have a smooth, pourable consistency, similar to thin pancake batter. If it feels too thick, blend in an extra splash of milk (about 2 to 4 tablespoons).
Heat the pan: Heat a seasoned cast iron skillet or a high-quality non-stick pan over medium heat. (If using cast iron and the batter sticks, rub a few drops of oil onto the surface and wipe it clean with a paper towel before pouring). Pour and swirl: Pour ¼ cup of the batter directly into the center of the dry, hot pan. Using the back of a ladle or by gently swirling the pan itself, spread the batter in a circular motion, starting from the middle and working clockwise outward.
Cook undisturbed: Cook on one side only. Do not flip. You will see bubbles form on the surface, creating holes. Cook until the top is completely dry and the bottom is a light golden brown.
Repeat and stack: Remove the cooked Lahooh from the pan and repeat the process with the remaining batter.
Serve: Stack them up and serve warm, traditionally rolled up with generous drizzles of melted butter and sweet honey.
