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.
There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.
This incredibly moist cake harnesses the power of amaro, olive oil, and a little bit of orange for a lovely floral and fruity flavour.
While I’ve always been a fan of the old camp song “On Top of Spaghetti,” I firmly believe that’s the very last place a meatball belongs.
This warming recipe for homemade sweet potato gnocchi with a roasted aubergine ragout from Ixta Belfrage is a dish you'll return to again and again, particularly as the weather gets cooler.
Creamy, comforting and ever so delicious, the big question is, are you having eggs, or no eggs?
Picture this: you get home and see the slow cooker on the kitchen bench and you feel defeated until you realise it contains a slow-cooked harissa lamb shoulder!
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.
This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.
Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).
Hidden in these meatballs from Jamie Oliver are cannellini beans for an added fibre bonus. Using an old friend like meatballs to get some beans into your life is a tasty, nutritious win.
Check out this recipe for a delicious s'more-inspired cake from Everybody Loves Cake by Alisha Henderson.
