It was Shrove Tuesday a few days ago or Pancake Day to the rest of us which meant a floury of crepes and pancakes came flooding into the office for us to consume. I was curious to notice that my Boss hadn’t taken any of the crepes that had been brought in and so I inquired as to her withdrawal from the sweet treats. “I don’t like those kind of pancakes” she said, “I prefer the thick American style ones” to which we all nodded in agreement. “But they’re made from the same ingredients?” piped in another colleague of mine helping himself to the strawberries on the table. To some extent he is right, the only difference is the water content, classic pancakes have a bit more water so tend to be lighter and less dense. These pancakes below adapted from a Lebanese blog by Bethany Kehdy are nice and dense and as suggested can be made lighter with a little more water.
Cardamom Pistachio Pancakes
For the Batter
250ml or about 1 cup milk
227g or 1.5 cups of flour
2 large eggs
60g or 1/2 cup of butter, melted
2 tbsp of sugar
2 tsp of baking powder
1 tsp of almond essence
1 tsp salt
2 cardamom pods, pounded and de-shelled
For the syrup
100ml or about 1/2 cup of water
200g or about 1 cup sugar
15ml or 1 tablespoon juice of lemon
About 20g of pistachios
Mix all the dry ingredients together and then stir in all the wet ingredients. Then set aside for 10 minutes. While the batter is resting, place a saucepan on a medium flame and add all the ingredients listed for the syrup: bring them gently to a boil. Once boiling reduce heat and let it simmer for about 20 minutes or till thick. Then remove from stove to let it cool down.
Returning to the pancakes again, place a pan on a medium flame and drizzle with a light (not flavoured) oil. Once the pan is hot, pour in half a ladle of batter in the centre of the pan. Turn over after 1 minute or two.