RECIPES

Resting time 4 hours
Combine flour, sugar and fennel in a bowl. In a separate bowl, combine yoghurt and 125 ml (½ cup) water and whisk until smooth. Add to flour mixture and whisk until smooth. Cover with plastic wrap and set aside at room temperature for 4 hours or until mixture bubbles slightly.

Meanwhile, to make syrup, place sugar, saffron and 375 ml (1½ cups) water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar. Cook for 8 minutes or until thickened and reduced. Cool slightly, then add cardamom and rosewater. Set aside.

Preheat oven to 120°C. Heat enough ghee in a heavy-based frying pan to generously coat surface over medium-high heat. Working in batches, drop 2 tablespoonfuls of batter per pancake onto pan and spread gently to form 9 cm rounds. Cook for 3 minutes or until deep golden on the base, then turn and cook for a further 2 minutes or until cooked through. Transfer to a plate and place in oven to keep warm. Repeat with remaining batter, coating pan with extra ghee before frying.

Serve pancakes topped with warm saffron syrup and pistachios.

https://www.sbs.com.au/food/recipes/pancakes-saffron-syrup