John Gregory-Smith’s recipes are always mouthwatering and celebrated for being quick and easy too. Enjoy preparing these Moroccan pancakes with your Falcon this Shrove Tuesday, or save the recipe for later and add it to your brunch repertoire for spoiling weekend visitors.


Serves 4-6

For the pancakes

•​​ 220g fine semolina
•​​ 140g plain flour
•​​ 7g sachet easy cook yeast
•​​ 1 tsp sugar
•​​ 1 tsp salt
•​​ 1 tsp baking powder
•​​ Melted butter for cooking

To serve

•​​ 90g tahini – plus extra for serving
•​​ 90g carob molasses
•​​ 4-5 figs, halved
•​​ 20g smashed pistachios
•​​ 2 tsp rose petals
•​​ Runny honey to serve

To make the pancakes, chuck the semolina, flour, yeast, sugar, salt, baking powder and 400ml of water into a bowl. Whisk together until smooth. Cover and leave for 20 minutes until little bubbles appear on the surface. Whisk in 100ml of water to loosen just before cooking.

Heat a non-stick frying over a medium heat. Once hot, reduce to low and brush with butter. Add 3 tbsp of the batter and swirl around with the back of a dessert spoon so it’s 10-12cm wide, like a CD. Remember them! Leave for 2-3 minutes to set. The top should be covered in holes and the batter cooked. Set to one side on a warm plate and repeat with the rest. You will have enough batter to make 16 pancakes. You can heat them in the microwave or oven if they need a blast of heat before serving.

To serve, mix the tahini and carob molasses together to make the caramel sauce. Plate up the pancakes and drizzle over the sauce. Drizzle over a little more tahini if you like. Top with the figs. Drizzle over a little honey if you have a sweet tooth and garnish with the pistachios and a few rose petals.
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