More bloomin' pancakes! I promise that once pancake day is over I will share something that isn't pancakes, but for now I can't get enough of them! These ones are baklava inspired - the sweet, syrupy, nutty filo pastry treat in pancake form. These are thick, soft, fluffy American-style pancakes made with Greek yogurt to keep them extra moist and pack in some protein and they are flavoured with cardamom, cinnamon and chopped nuts with a delicious sweet syrup with hints of lemon, orange blossom water and rose.
I used a combination of chopped pistachios, walnuts and almonds, both in the pancakes and to top them with. The ingredients in baklava vary (though it always uses nuts of some form and filo pastry), but it is these three types of nuts that are used most often, either individually or in combination so I went with that. Baklava is drenched in syrup, sometimes it is made with honey, sometimes not, but I like the flavour of honey so I added some to mine. I also added a touch of lemon juice to cut through the sweetness a little and a dash of orange blossom water and rosewater for a gently floral flavour. I used a little of the syrup in the pancake batter to sweeten them slightly, and a lot more of it to pour over them when serving!
I liked them best topped with a dollop of vanilla yoghurt, a generous scattering of chopped nuts, some pomegranate arils for texture and bursts of tangy sweetness and plenty of the delicious syrup. They make a fantastic breakfast or brunch when you fancy something a little different to basic pancakes and are really easy to make too.
Baklava Pancakes
Ingredients
Syrup:
- 150 g (¾ cup) granulated sugar
- 50 g (1.75oz) honey
- 150 ml (scant ⅔ cup) water
- juice of ½ small lemon
- ½ teaspoon orange blossom water
- ¼ teaspoon rosewater (optional)
Pancakes:
- 200 g (1 + ⅔ cup) plain flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 5 cardamom pods, seeds only ground
- 120 g (½ cup) low fat Greek yoghurt
- 1 large egg
- 180 ml (¾ cup) milk
- 1 tablespoon olive oil
- 4 tablespoon of the syrup
- 30 g (1oz) finely chopped pistachios
- 30 g (1oz) finely chopped walnuts
- 30 g (1oz) finely chopped almonds
- extra chopped nuts, pomegranate and yoghurt to serve
Instructions
- Start by making the syrup. Place the sugar, honey, water and lemon juice in a small pan over a medium heat. Stir until the sugar has dissolved then bring up to a simmer and cook for about five minutes until reduced and thickened slightly.
- Remove from the heat and stir in the orange blossom water and rosewater (if using). Set aside to cool.
- To make the pancakes, sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon and cardamom in a large bowl.
- In a jug, whisk together the yogurt, egg, milk, olive oil and syrup. Stir the wet ingredients into the dry then mix in the chopped nuts.
- Place a frying pan over a low heat and grease with a little bit of butter. Dollop a couple of heaped spoonfuls (I use a trigger ice cream scoop) of the batter into the pan and gently level it slightly (the batter is quite thick). Cook until bubbles appear on the surface then carefully flip the pancake over and cook for a couple more minutes on the other side, until golden.
- Remove to a plate and repeat with the rest of the batter, greasing the pan as needed.
- Serve the pancakes topped with a dollop of yoghurt, plenty of chopped nuts, a scattering of pomegranate arils and a generous drizzle of the syrup.
Ann Skamarauskas
fresh raspberries, maple syrup and whiskey
Paula T
Love Nutella, banana and peanut butter on my pancakes nom nom x
Rebecca Cotter
My favourite topping is classic lemon and sugar!
lana
I just like plain with syrupy
Anthea Holloway
Lemon and sugar - the good old favourites!
Patricia Avery
I love to spread golden syrup on my pancake, roll it, squeeze lemon juice on the roll and then sprinkle with sugar. Unhealthy but as a once a year treat who cares?! 🙂
Rebecca Howells (@PeanutHog)
black cherries and vanilla ice cream
Craig Havery
chocolate chips and walnuts drizzled with maple syrup
Allan Wilson
Ice Cream & Lemon
Sophie Roberts
Bananas and blueberries are my favourite pancake toppings!
Maria Messruther
I love mine with irish stew or corned beef hash im not one for having sweet things with them lol. My husband loves treacle on his and my son loves chocolate spread on his.
maria messruther
Im different i love mine with corned beef hash or irish stew. My hubby loves them with treacle and my son loves them with chocolate spread
Victoria Prince
I love classic lemon and sugar on my pancakes 🙂
Lyla
Sugar and lemon juice x
Tee simpson
Strawberries and sugar
Madeline Johns
pb and banana! 🙂
Susan B
I like lemon and sugar and I also like banana and whipped cream.
Kim Neville
Chocolate sauce, ice cream and strawberries on top
Lauren Old
Blueberries and nutella, not usually together!
Michelle Wild
Just lemon juice for me.