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“To serve this dessert / brunch dish sprinkle with chopped pistachio nuts and serve warm with yoghurt. Makes 28 pancakes.”
1hr 30mins

Ingredients Nutrition


  1. To make the syrup:
  2. Combine all ingredients except lemon juice in saucepan.
  3. Bring slowly to boil sirring as necessary to dissolve sugar.
  4. Simmer until mixture thickens to a heavy syrup.
  5. Remove from heat and stir in lemon juice.
  6. Allow to cool.
  7. To make pancakes:
  8. Put 60ml water in large bowl and add sugar and yeast.
  9. Leave until mixture is frothy (10 minutes).
  10. Add rest of the water and milk and then slowly stir in flour and semolina.
  11. Beat well until batter is smooth.
  12. Leave batter to rise 1 hour.
  13. Heat butter in heavy pan and ladle in batter to form small rounds.
  14. Cook until hole appear on top (5 minutes), turn over and cook until lightly golden brown.
  15. Dip each pancake in syrup.
  16. Serve and enjoy!

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