Moroccan honeycomb pancakes

Method

Mix yeast with sugar and sprinkle over warm water. Stir and set aside for 10 minutes or until bubbly.

Sift flour and salt into a large bowl and make a well. Lightly whisk the egg with the water, milk and yeast mixture and pour into the well. Using a whisk, draw the flour into the liquid and beat until smooth and like thick cream.

Rest for 1 hour. When ready the batter should be covered with small bubbles.

Heat a heavy based pan, brush with oil or buttered paper and pour a ladleful of batter (about 60ml) onto the hot pan. Quickly smooth with back of the ladle or a spoon to make an even circle and cook until little bubbles appear on the surface. The trick is to make the pancake as thin as possible. The first will not look very promising. When correctly cooked the underside will be golden-brown and quite crisp and the uncooked side will be dotted with holes and look pretty uninspiring.

Place pancake on to a warm dish and repeat the process with the remaining batter.

In a small saucepan, melt butter with honey and add 1 teaspoon orange-flower water or to taste.

Spoon the syrup over each pancake and either roll up or fold into quarters. Scatter the plate with chopped pistachio nuts and serve.