These pancakes are super easy to prepare (hurray!), but the orange blossom water gives them a deliciously refined taste. These are not ordinary pancakes—they’re crispy, sweet and infused with Eastern flavours.
These pancakes are super easy to prepare (hurray!), but the orange blossom water gives them a deliciously refined taste. These are not ordinary pancakes—they’re crispy, sweet and infused with Eastern flavours.
Ingredients for 10 pancakes
- 250 g (whole-wheat) flour
- 1/2 tsp salt
- 2 eggs
- 500 ml milk
- 2 tbsp orange blossom water
- 1 tbsp mild olive oil
- Butter for baking
Ingredients for garnishing
- 100 g unsalted, peeled pistachio nuts
- Honey or maple syrup
Preparation
1. Put the flour, salt, eggs, milk, orange blossom water and olive oil in a bowl and use a hand-blender or whisk to blend the ingredients into a smooth mixture.
2. Heat a cube of butter in a frying pan and wait until it’s hot. Pour some of the pancake mixture into the pan and gently move the pan around so the mixture covers the base evenly. Wait for the first side to brown before flipping it over. Bake both sides until golden brown. Repeat until you’re all out of pancake mixture.
3. Chop the pistachios into small pieces and sprinkle over the pancake. Pour approximately 1 tablespoon of honey or maple syrup over the pancake and serve.
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