Don't think breakfast pancakes, but rather a dreamy, light, aromatic and sweet pudding, slicked with orange-flower syrup and nubbled with pistachios, to go after a vaguely Middle-Eastern dinner eaten languorously outside in the garden on a warm summer evening.
The syrup itself can be made in advance and just stored in a jar in the fridge, just as long as you remember to get it back to room temperature before you pour it over the cardamom-scented pancakes.
And you don't have to get busy at the stove at the very end of dinner to make the pancakes. Just cook them before you sit down at table, place them on a large baking sheet or ovenproof plate, tent with foil and keep them warm in a low oven (preheated to 120ºC/gas mark ½) until you want to eat them.
Photo by Petrina Tinslay.
Recipe posted by Nigella