Rosewater orange pistachio pancakes


Ingredients – Serves 6

For the pancakes :

  • 100 g plain flour
  • 300 ml milk
  • 3 eggs
  • 1 teaspoon rosewater
  • 1 tablespoon sunflower oil
  • 1 tablespoon butter

For the cream filling:

  • 200 ml double cream
  • 2 tablespoons icing sugar

For the topping:

  • 1 orange
  • 100 ml water
  • 1 tablespoon sugar
  • 1 tablespoon peeled pistachio nuts
  • a few dried rosebuds



Make the pancakes:

  • Tip the flour in a large bowl.
  • Mix the milk, eggs and sunflower oil in a jug.
  • Beat the liquid mixture into the flower until you have a smooth batter.
  • Melt a little knob of butter in a heated pan and pour in 2 tablespoons of the batter to cover the bottom of the pan. Flip over when the batter is set.
  • Remove from the pan when both sides are cooked and put on a plate to cool. Repeat until you have 12 pancakes.

Make the cream filling:

  • Pour the cream into a large bowl and whisk to soft peaks.
  • Add the icing sugar and whisk to stiff peaks.
  • Spoon the whipped cream in a piping bag and put in the fridge to cool.

Make the topping:

  • Put the juice and zest of the orange in a small saucepan.
  • Add the water and sugar and bring to a boil.
  • Simmer for 10 minutes until the orange sauce has thickened and the zest softened.
  • Roughly chop the pistachios and crumble the rosebuds to loosen the leaves.

Assemble the rosewater orange pistachio pancakes:

  • Fold each pancake in four and arrange on a large plate so they overlap to form a circle.
  • Lift the corner of each pancake pocket and pipe in some of the whipped cream.
  • Scatter over the chopped pistachio nuts and rose leaves.
  • Drizzle with the orange sauce and zest.


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