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.
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