Take a trip to the Middle East with only one bite of these sticky, sweet filled pancakes.

Rose and orange custard pancakes

Makes 16 

Ingredients

1 tsp (5ml) instant dry yeast
1 tsp (5ml) sugar
1½ cups (375ml) lukewarm milk
1 cup (150g) flour 
½ cup (168g) semolina flour
¼ cup (60ml) water  

For the filling 

1 cup (250ml) cream
1 cup (250ml) milk
¼  cup (60ml) condensed milk 
⅓ cup (40g) cornflour
½  cup (125ml) water
2 tsp (10ml) rose water
2 tsp (10ml) orange blossom water  

For the syrup  

1 cup (200g) sugar
½  cup (125ml) water
1 Tbsp (15ml) lemon juice
1 tsp (5ml) rose water
1 tsp (5ml) orange blossom water
1 lemon, zested
6-8 small dried rose petals, crushed, to decorate
¼ cup (60ml) pistachio nuts, finely chopped, to decorate  

Method

1. For the pancakes, combine the yeast, sugar and milk in a bowl, then set aside until frothy. 
2. Place the flours into a mixing bowl, add the yeast mixture and mix to combine.
3. Allow the mixture to rest in a warm area for about 20 minutes to 1 hour. 
4. Heat a non-stick pan on a medium heat and spray with non-stick spray. 
5. Pour about 1/4 cup of the pancake mixture into the pan and allow to cook only one side. Once the top part has formed bubbles and is no longer raw, the pancake is ready. Fold together the two edges then pinch together to form a cone shape. 
6. For the filling, place the cream, milk and condensed milk in a medium-sized pot over medium heat.
7. Mix together the cornflour and water to form a slurry. 
8. Once the cream mixture is steaming, add the cornflour slurry and allow it to cook until boiled and thickened, about 10-12 minutes. Stir regularly to prevent the mixture from burning. 
9. Once thickened, turn off the heat and add the rose and orange blossom water.
10. To finish, place the sugar, water and lemon juice in a small pot over a high heat. Boil for about 5 minutes. Turn off the heat then add the rose and orange blossom water. Set aside to cool slightly. 
11. Fill pancakes with the filling and drizzle with the syrup. Sprinkle the front part, alternating with various toppings such as lemon zest, dried rose petals and pistachio nuts. 

Cook’s tip: When using cornflour as a thickening agent, the mixture must boil for the cornflour to cook completely. Otherwise your filling will have a grainy mouthfeel.   

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Rooibos and vanilla custard slices

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