Tiny Open Pancakes with Cream and Rose Petal Jam

December 9, 2011

Ingredients

Preparation

These are easy and a treat. Make the pancakes as in Pancakes Stuffed with Walnuts (page 326), but use just 1 tablespoon batter for each pancake, and turn them to cook the other side. The quantity of batter will make about 30 little pancakes. Dip the little pancakes into the syrup and arrange on a flat serving plate. Spread each with a heaped teaspoon of crème fraîche (you will need about 1 cup) and top with a teaspoon of rose petal jam. Alternatively, instead of the rose petal jam, sprinkle finely chopped pistachios over the cream (you will need about 1 cup whole pistachios).

Arabesque

TagsPancake Middle Eastern Main Breakfast Brunch Ramadan Cookbooks

Recipe notes

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