Pancakes: Sift flour, baking powder and caster sugar into a medium bowl.
Make a well in the centre. Add combined milk, water and egg gradually.
Beat until all liquid is incorporated and batter is free of lumps. Pour
mixture into a jug and store in the refrigerator, covered with plastic
wrap, for 15 minutes. Pour 2-3 tbsp of batter onto lightly greased crepe
pan; swirl evenly over the base. Cook over medium heat 3 minutes or until
underside is golden and bubbles appear on the surface. Turn pancake over;
cook other side. Transfer to plate; cover with tea-towel and keep warm.
Repeat process with remaining batter, greasing the pan whenever it starts
to become dry.
To make orange
syrup: Combine sugar, water, lemon juice and orange flower water in small
pan. Stir constantly over low heat until mixture boils and sugar has
dissolved. Reduce het, simmer, uncovered, without stirring, 5 minutes or
until syrup has reduced and thickened slightly. Remove from heat, stand 2
minutes until bubbles subside. Pour syrup over pancakes and serve in small
Note: As an
alternative, serve pancakes as above with 300ml of thickened cream,
whipped and 1/2 cup chopped pistachios. Don't be tempted to use more
orange flower water than specified in the recipe. It is highly perfumed
and too much will spoil the dish. If you prefer, omit the flower water and
the lemon juice and replace both with 2 tbsp of fresh orange juice.
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