INGREDIENTS

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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