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

Method

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.