Cardamon pancakes with Orange blossom syrup

Serves: 2 generously or 4

Time: 30 minutes




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 tablespoons of sugar

2 teaspoons of baking powder

1 teaspoon salt

1 cardamom pod, pounded should yield a generous pinch


For the syrup

100ml or about 1/2 cup of water

200g or about 1 cup sugar

15ml or 1 tablespoon juice of lemon

15ml or 1 tablespoon orange blossom water (found in any Middle Eastern specialty store)

about 20g (a good handful) of pistachios



1. In a bowl sift together dry ingredients: flour, baking powder, sugar, salt & cardamom powder.

2. In a separate bowl whisk together all the wet ingredients; butter, milk and eggs. Now combine the wet and dry ingredients and whisk them until smooth. Set aside the mixture for about 10-15 minutes.

3. In the meantime place a heavy-bottomed saucepan on medium flame and add all the ingredients listed for the syrup: sugar, water, orange blossom water and lemon juice and bring to a gentle boil. Once boiling reduce heat and let it simmer (stirring often) for about 20 minutes or till thick. Remove from heat and set aside.

4. Now place a heavy-bottomed pan on medium flame and lightly wipe with some butter. Once the pan is hot, about 1 minute, drizzle in about 100ml or 1/2 cup of the batter at a time. This recipe yields cakey pancakes. If you desire thinner varieties then add a little more milk to the batter accordingly.

5. Cook on one side until the pancake develop little air holes in them. Then its time to flip them. Cook until lightly browned

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6. Stack them up, pour on the syrup and enjoy!

Happy Cooking!