Who doesn't love pancakes?
Pancakes were for our sacred Sunday mornings, a time when the world seemed to slow down just enough to savor something special. The nectarines bubbled away in maple syrup and a whisper of orange blossom, filling the kitchen with the sweet promise of something extraordinary. The orange blossom and pistachios carried the soul of Lebanon, a nod to its fragrant orchards and culinary traditions that turn simple ingredients into art. This was more than breakfast; it was a memory woven with the flavors of home.
SERVES 2-4
PREP 20 minutes
COOK 20-30 minutes
INGREDIENTS
Caramelized Nectarine Syrup
- 200ml (711 oz/generous¾ cup) maple syrup
- 1 nectarine, sliced or cut into small wedges
- l½ tbsp orange blossom water
Pancakes
- 200g (7oz/l% cups) all- purpose (plain) flour
- 2 tbsp white granulated sugar
- 1 tbsp baking powder
- Pinch of pink Himalayan salt
- 300ml (l0fl oz/1¼ cups) milk
- 50g (l¾oz/3½ tbsp) unsalted butter, melted, plus extra for greasing
- l large egg
- I tsp vanilla paste or extract
- 2 tbsp toasted pistachios, chopped, for garnish
- Ashta (page 258), to serve
METHOD
For the caramelized nectarine syrup:
- In a saucepan over medium heat, heat the maple syrup for 3-4 minutes. Add the sliced nectarine, and boil for 10 minutes, until the nectarine has softened and caramelized.
- Stir in the orange blossom water, remove from the heat, and set aside until ready to serve
For the pancakes:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the milk, melted butter, egg, and vanilla until combined. Add the flour mixture and wl1isk until smooth.
- Heat a nonstick skillet (frying pan) over medium heat. Make sure you let the pan get hot! Lightly brush the pan with butter and add ¼ cup (4 tbsp) of batter. Gently spread the batter to get the size of pancake you prefer.
- When the edges of the pancake look dry and the top gets bubbly, about 2 minutes, flip the pancake over. Cook for another 1-2 minutes, or until lightly browned and cooked in the middle. Repeat with the rest of the batter.
- Serve immediately with warm caramelized nectarine syrup, chopped pistachios, and ashta.
Filo is such a versatile pastry. No matter how you put this together, the results are always fun.
I once supervised and helped to cook this tart for 150 people in a woolshed in country Victoria, where it was served with the most sensational farm cream.
This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby.
This colourful rice noodle salad with tender steak and sticky gochujang aubergine makes a quick and tasty dinner.
A healthy and fuss-free take on a meatball bake, this orzo dish makes a comforting dinner perfectly paired with a fresh salad.
When I go to a certain restaurant, I have to order the katsu curry, with a number of small plates of course. I like serving this with some cucumber, pickled onions and a bit of soy sauce. Divine.
Everyone loves tacos, but they aren’t the most natural weight-loss food. By pairing white fish with a juicy mango salsa, this recipe gives us the best of both worlds – it’s filling and tastes superb!
These muffins are edible poetry. The earthy elegance of matcha meets the sweet tang of raspberries and the creamy allure of white chocolate in a muffin that’s as sophisticated as a first date at a five-star teahouse.
They say bananas are nature’s perfect snack, so clearly this is the perfect bread.
Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.