Serves 4 | Preparation/cooking time: 45 mins | Resting time: 40 mins | Difficulty: medium | Cannot be frozen
Ingredients
For the pancakes
1 tsp caster (superfine) sugar
1/2 tsp active dry yeast
300ml warm water
350g wholewheat flour
70g plain flour
1 pinch salt
Vegetable oil, for frying
For the filling
350g mascarpone
60g honey
1 tbsp orange flower water
To garnish
170g pistachios, shelled and chopped
3-4 tbsp dried edible rose petals, chopped
Method
1. To make the pancakes, stir the sugar and yeast into the warm water in a small jug. Set aside in a warm place for 10 minutes.
2. Sift together the flours and salt in a large bowl. Add the yeasty water and mix well until smooth. Cover and set aside for 30 minutes.
3. After 30 minutes, give the batter a quick stir. Heat a thin film of oil in a small pancake or crepe pan set over a moderate heat until hot.
4. Add a small ladle of the batter and tilt to coat the surface of the pan with it. Leave to cook for 1 minute until golden brown underneath. Flip and cook for 1 more minute before sliding out of the pan on to a plate. Cover and keep warm as you prepare at least seven more pancakes.
5. To make the filling, once all the pancakes are prepared, beat together the mascarpone, honey and orange flower water for 2 minutes in a large mixing bowl until creamy.
6. To serve, spoon a large mound of the filling on to the right-centre side of the pancakes. Spread some of the filling towards the left edge of the pancakes, all the way to the edges. Fold into horn shapes, leaving the right side of the pancakes open to expose the filling.
7. Press the pistachios and rose petals into the filling, coating the exposed filling in an even layer. Serve immediately for best results.
