Orange Blossom Pancakes with Pistachio

These pancakes are super easy to prepare (hurray!), but the orange blossom water gives them a deliciously refined taste. These are not ordinary pancakes—they’re crispy, sweet and infused with Eastern flavours.

 

These pancakes are super easy to prepare (hurray!), but the orange blossom water gives them a deliciously refined taste. These are not ordinary pancakes—they’re crispy, sweet and infused with Eastern flavours.

 

Ingredients for 10 pancakes

  • 250 g (whole-wheat) flour
  • 1/2 tsp salt
  • 2 eggs
  • 500 ml milk
  • 2 tbsp orange blossom water
  • 1 tbsp mild olive oil
  • Butter for baking

 

Ingredients for garnishing

  • 100 g unsalted, peeled pistachio nuts
  • Honey or maple syrup

 

Preparation

1. Put the flour, salt, eggs, milk, orange blossom water and olive oil in a bowl and use a hand-blender or whisk to blend the ingredients into a smooth mixture.

2. Heat a cube of butter in a frying pan and wait until it’s hot. Pour some of the pancake mixture into the pan and gently move the pan around so the mixture covers the base evenly. Wait for the first side to brown before flipping it over. Bake both sides until golden brown. Repeat until you’re all out of pancake mixture.

3. Chop the pistachios into small pieces and sprinkle over the pancake. Pour approximately 1 tablespoon of honey or maple syrup over the pancake and serve.

 

 

Mirjam Leslie-Pringle

Mirjam Leslie-Pringle is a food expert, photographer and owner of the popular vegetarian recipe blog veggieverymuch.com. Born and raised in the Netherlands, Mirjam left Amsterdam three years ago with her family to start a new adventure on the island of Ibiza. Together with her husband, three kids, four horses, three dogs and a cat, Mirjam’s days are filled with work, fun, and of course, healthy and delicious food.