bonappetit
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
👥 4 Servings👤 Noor Murad📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●spatula
📝 Preparation Steps
1
Pancakes
2
Sift 110 g (3¾ oz.) all-purpose flour into a medium bowl, then whisk with ⅛ tsp. fine sea salt and two-thirds of the seeds from 15 cardamom pods, finely crushed using a pestle and mortar. Make a well in the center, crack in 2 large eggs, then pour in 280 ml (9¾ oz.) whole milk. Whisk for a couple of minutes until smooth and lump-free, then whisk in 20 g (¾ oz.) unsalted butter, melted, to incorporate. Leave to rest for ⏱️ 20 minutes.
(3¾ oz.) all-purpose flour110 gSeeds from 15 cardamom pods, finely crushed using a pestle and mortar, divided(9¾ oz.) whole milk280 ml(¾ oz.) unsalted butter, melted, plus an extra 30 g (1 oz.) for frying20 g(1 oz.) pistachios, toasted25 g(3½ oz.) honey100 g(1 oz.) unsalted butter, cut into cubes30 glarge eggs2
3
Meanwhile, roughly crush 25 g (1 oz.) pistachios, toasted, using a pestle and mortar. Add 1½ tsp. caster (superfine) sugar, 1½ tsp. finely grated lime zest (the limes are used for the syrup), and remaining cardamom and crush just to combine. Set aside.
(3¾ oz.) all-purpose flour110 g(9¾ oz.) whole milk280 ml(¾ oz.) unsalted butter, melted, plus an extra 30 g (1 oz.) for frying20 g(1 oz.) pistachios, toasted25 g½ tsp. caster (superfine) sugar1(3½ oz.) honey100 g(1 oz.) unsalted butter, cut into cubes30 g½ tsp. finely grated lime zest (the limes are used for the syrup)1
4
Heat a 9½" crepe pan or similar nonstick pan over medium-high heat. Add a small dot of butter, swirling to spread it around the pan, then add about 3 Tbsp. batter (two-thirds of a ladle) to center of pan and swirl to fill dimensions of pan. Cook about 1–1½ minutes, until nicely browned in places, then flip over and cook ⏱️ 30 seconds more. Transfer to a large tray or plate, and gently fold in half and then in half again to form a triangle. Continue this way with all the batter (give the batter a little mix), adding a dot of butter to the pan each time, to make 8 pancakes in total.
5
Honey Lime Syrup
6
Add 100 g (3½ oz.) honey to a large, lidded sauté pan and place it over a medium heat. Cook 10–⏱️ 12 minutes, stirring occasionally with a spatula, or until bubbling and a deep amber caramel. Carefully add 30 g (1 oz.) unsalted butter, cut into cubes, stirring to melt. Pour in 5 Tbsp. lime juice (from about 3 limes) and 2 Tbsp. water and cook ⏱️ 3 minutes more, or until sauce is nice and glossy. Stir in 1 tsp. orange blossom water, then slide in the pancakes (don’t worry if they’re overlapping or not fully submerged), top with the lid and cook ⏱️ 2 minutes, just to heat through. Transfer pancakes to a large platter, pouring over any syrup left in pan. Sprinkle with the pistachio mixture and serve warm.
(3¾ oz.) all-purpose flour110 g(9¾ oz.) whole milk280 ml(¾ oz.) unsalted butter, melted, plus an extra 30 g (1 oz.) for frying20 g(1 oz.) pistachios, toasted25 g(3½ oz.) honey100 g(1 oz.) unsalted butter, cut into cubes30 g. lime juice (from about 3 limes)5 Tbsp. orange blossom water1 tsp
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