Nigella Arabian Pancakes With Orange-Flower Syrup

This easy and delicious recipe for Arabian Pancakes with Orange-Flower Syrup is perfect for a cozy breakfast or dessert. With simple ingredients like flour, yogurt, and pistachios, you can whip up fluffy pancakes in no time. Drizzle them with a fragrant, homemade orange-flower syrup for an irresistible treat. Perfectly sweet and satisfying!

Ingredients Needed:

For the Orange Flower Syrup:

• 225 grams caster sugar
• juice of ½ lemon
• 1 tablespoon orange flower water

For the Pancakes:

• 150 grams of plain flour
• 1 tablespoon caster sugar
• 1¼ teaspoons baking powder
• ¼ teaspoon bicarbonate of soda
• pinch of ground cardamom
• 3 tablespoons Greek yogurt (or labneh)
• approx. 125 millilitres of semi-skimmed milk
• 1 large egg
• 50 grams butter (melted and cooled (or 3 tablespoons almond oil))

To Serve:

• 2 handfuls pistachios (shelled and chopped)

How To Make Arabian Pancakes With Orange-Flower Syrup?

1. Make the Syrup: Combine 225g sugar and 125ml water in a pan. Bring to a boil, add ½ lemon juice, and simmer for 10-15 minutes. Add 15ml orange-flower water, simmer for 5 more minutes, then cool and refrigerate.
2. Make the Pancakes: In a bowl, mix 150g flour, 15g sugar, 5g baking powder, 1g bicarbonate of soda, and 1g cardamom. In a jug, whisk 45g yogurt, 125ml milk, 1 egg, and 50g melted butter (or 45ml almond oil). Mix wet ingredients into dry to form a thick batter.
3. Cook the Pancakes: Heat a dry pan over medium heat. Spoon 30g of batter per pancake. Once bubbles form, flip and cook until golden. Keep pancakes warm under foil.
4. Serve: Drizzle pancakes with syrup and top with 40g chopped pistachios.

Recipe Tips:

• Adjust Milk for Thickness: If the batter is too thick, add a little extra milk to get the right consistency for fluffier pancakes.
• Don’t Stir the Syrup: When making the syrup, avoid stirring it as it boils—just swirl the pan to help dissolve the sugar.
• Use Fresh Pistachios: For the best flavor, use freshly chopped pistachios to give your pancakes a crunchy, nutty texture.
• Don’t Overcook the Pancakes: Flip the pancakes once you see bubbles on top. Overcooking can make them dry instead of fluffy.
• Chill the Syrup: Let the syrup cool and chill in the fridge before serving for the best refreshing taste.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pancakes cool to room temperature. Store in an airtight container in the fridge for up to 2 days.
• Freeze: Cool the pancakes completely, then wrap them in plastic wrap and place them in a freezer bag. Freeze for up to 1 month.
• Reheat: Heat pancakes in a pan over medium heat for 1-2 minutes per side.

Nutrition Facts:

• Calories: 150 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 50mg
• Potassium: 50mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 2g

Try More Nigella  Lawson Recipes:

• Nigella American Pancakes
• Nigella Orange Almond Cake
• Nigella Oat Pancakes​ ​​Recipe