These pancakes are flavored with turmeric and anise, which gives them a faint sweet and spiced flavor. I picked these two spices because they are used in a popular Lebanese sweet bread sold in street carts and pastry shops and called sfoof.
Pancakes with turmericJoumana Accad Mediterranean, Middle Eastern October 10, 2020 Sweet Pastries, pancake, syrup, anise, turmeric,
Prep Time: 30 minutes
Cook Time: 15 minutes
1 cup all-purpose flour
1/2 cup fine semolina
1/4 granulated sugar (can substitute other sweeteners)
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground anise
1 tsp ground turmeric
1 cup milk (can substitute other milks)
4 Tbsp melted unsalted butter (or ghee, or oil)
1 large egg
oil to grease the skillet
1/4 cup pine nuts or almonds (previously toasted or fried if preferred)
Pancake syrup or honey
- In one bowl, mix the flour, semolina, sugar, baking powder, salt, anise and turmeric. In another larger bowl, mix the egg, milk, butter or oil. Add the dry ingredients to the wet ones and whisk until combined.
- Over medium heat, place a previously oiled skillet and heat it for a couple of minutes; pour 3 tablespoons of the batter to cook the pancakes. When bubbles appear on the surface, sprinkle a few pine nuts on the pancake (to make sure they adhere, tap them gently) and flip to the other side. Cook a minute longer until golden or light brown. Keep the pancakes warm in the oven covered loosely in foil, and when all are done serve with honey or syrup or just some powdered sugar.
For identical-sized pancakes, pour the batter with a pastry bag.
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