Orange Blossom Pistachio 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:

1. 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.
2. Stir in the orange blossom water, remove from the heat, and set aside until ready to serve

For the pancakes:

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
2. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla until combined. Add the flour mixture and wl1isk until smooth.
3. 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.
4. 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.
5. Serve immediately with warm caramelized nectarine syrup, chopped pistachios, and ashta.