makes
18
prep
10 minutes
cook
35 minutes
difficulty
Easy
makes
18
serves
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 150 g (1 cup) plain flour
- 110 g (½ cup) caster sugar
- 2 tsp fennel seeds, coarsely crushed
- 280 g (1 cup) Greek-style yoghurt
- 160 g (⅔ cup) ghee
- pistachios, to serve
Saffron syrup
- 330 g (1½ cups) caster sugar
- large pinch saffron threads
- ½ tsp ground cardamom
- 1 tbsp rosewater (see Note)
Resting time 4 hours
Instructions
Combine flour, sugar and fennel in a bowl. In a separate bowl, combine yoghurt and 125 ml (½ cup) water and whisk until smooth. Add to flour mixture and whisk until smooth. Cover with plastic wrap and set aside at room temperature for 4 hours or until mixture bubbles slightly.
Meanwhile, to make syrup, place sugar, saffron and 375 ml (1½ cups) water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar. Cook for 8 minutes or until thickened and reduced. Cool slightly, then add cardamom and rosewater. Set aside.
Preheat oven to 120°C. Heat enough ghee in a heavy-based frying pan to generously coat surface over medium-high heat. Working in batches, drop 2 tablespoonfuls of batter per pancake onto pan and spread gently to form 9 cm rounds. Cook for 3 minutes or until deep golden on the base, then turn and cook for a further 2 minutes or until cooked through. Transfer to a plate and place in oven to keep warm. Repeat with remaining batter, coating pan with extra ghee before frying.
Serve pancakes topped with warm saffron syrup and pistachios.
Note
• Rosewater is from Middle Eastern food shops and select supermarkets.
• Rosewater is from Middle Eastern food shops and select supermarkets.
Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vivien Walsh.
As seen in Feast magazine, November 2014, Issue 37.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
