Walnut pancakes

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Recipe by:   Phillippa Cheifitz
Serves:   Makes 25 to 30
Prep time:   30 minutes
Cooking time:   30 minutes
Cooking Instructions

In a large bowl, mix together the semolina, flour, sugar, milk and water, then beat, using an electric beater, until smooth.

Melt a little butter in a small nonstick pan over a medium heat. Pour in 65ml (¼ cup) batter and cook until bubbles form on the surface and the pancake is dry.

Remove and place on a clean tea towel, cooked side down.

Pinch together the edges while still warm, making a pocket for about 15ml (1T) filling.

Add the filling. Repeat, using up all the batter and filling.

To make the syrup: Bring the sugar, water and lemon juice to a boil over a medium heat, stirring until the sugar dissolves.

Cover and boil for 20 minutes until reduced to a thick syrup. Stir in the rose-water and allow to cool. It keeps well in the refrigerator.

To serve: Moisten the pancakes with the syrup and sprinkle with pistachios.

Per serving: 968.4kJ, 3.1g protein, 6.9g fat, 43.6g carbs

TASTE’s take:

This is adapted from the recipe in Abla Amad’s The Lebanese Kitchen (Viking). It works beautifully and is a real treat to eat.

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