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Brunch Across the Nations

Is there anything nicer on a crisp, sunny winter's day than having a hot, strong cup of coffee in bed and gazing out of the window? Yes, yes there is... add breakfast to that and you've got the perfect morning sorted. When was the last time you made some one breakfast (or brunch) in bed? I have to admit, I never do because on days off together, I always up last. I'm sorry but I like sleep and sleep likes me.

I also like pancakes. Actually, I love pancakes. It really is hard for me to bypass them on a menu to something else. The Mr. always has to remind me that I make pancakes at home so I should order something that I wouldn't normally make myself. Wise advice, but oh so difficult to do.

One of the reasons I like pancakes so much (apart from the sugar) is their versatility. You really can flavour them with anything you want. Not just in terms of the toppings, but the batter as well. I know it's normal to add vanilla to the batter in some form or other but I love trying something a bit different.

Like rose water. I know it's not to everyone's taste. I often get messages from a foodie friend of mine after I've posted certain recipes to the effect of "Looks lovely, Megs, but next time leave out the rose" or "OMG I would devour that, no coriander for me though". Some people just don't like the flowery taste.

I am not one of those people. I like rose water in desserts and, I've discovered, in pancakes. Pancakes are great for absorbing flavour so pack as much as you want into them. No skimping allowed. If, like my friend, you're not a fan of rose flavoured things, try orange blossom. Although it's got a flower in the name, it gives a lovely orange flavour.

Turkish Flavoured Pancakes

  • 200g self raising flour

  • 2 tbsp caster sugar

  • 2 eggs, separated

  • 250ml milk

  • 1 tsp rose water

  • 1/2 tsp pomegranate molasses

  • pinch of salt

Sift together the dry ingredients into a bowl. In a separate bowl, whisk the egg whites together with the sugar until you have soft peaks.

Add the egg yolks, rose water, pomegranate molasses and milk to the dry ingredients and whisk until well combined. Fold in the egg whites.

Heat a frying pan and drizzle in a teaspoon of oil. Wipe the oil round with a piece of kitchen roll. You can make the pancakes as big or small as you like. I did three ladle-sized pancakes in the pan at the same time. Pour in your preferred amount of batter and cook on the first side until you see bubbles forming on top. Flip and cook for a few seconds on the other side. They should be firm to touch before you take them out of the pan.

Top your pancakes with a drizzle of honey, some pomegranate seeds and crushed roasted pistachios. You won't be disappointed.


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