Pancakes... Not just for pancake day! I like to indulge in the soft fluffy delights for lazy brunches at the weekend (ok mid-week too sometimes). I find there are so many different types of recipes out there using anything and everything for a different twist on pancakes. I always opt for the humble pancake, with white flour, eggs and SUGAR! Put some made of buckwheat, spelt or cardboard in front of me and I'm pretty sure the plate's going flying across the room in a fit of rage. Whoops! #Sorrynotsorry.
I adapted this recipe from Nigella, because she just knows. Cardamom and rose water makes these pancakes beautifully aromatic. It's subtle but has enough oomph that's almost cloud-like to lift your senses. I kept it simple by pouring a web of golden syrup on my stack of plump pancakes. It complements the flavours of cardamom and rose perfectly, and who doesn't love a good dose of golden syrup?
Serves: 4 | Time: 20 minutes
- 230g plain flour
- 2tsp caster sugar
- pinch of salt
- 1tbsp baking powder
- 1.5tbsp rose water
- 2 eggs
- 35g melted butter
- 300ml whole milk
- 3 cardamom pods - just the seeds, ground
- Golden syrup to serve
Place all your ingredients into a blender and blend for 30 seconds or until you have a smooth batter.
Heat up your frying pan on a medium heat and pour the batter straight from the jug of your blender into the pan (mess-free). Once you see tiny bubbles appear all over your pancake, flip them and let them cook/ get a nice light brown colour on. I get roughly 14 tea plate sized pancakes.