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Tahini, Carob and Cinnamon Honey Pancakes

Thin delicate pancakes are topped with creamy, nutty tahini sweetened with carob molasses, and plenty of subtly spiced cinnamon honey in this simple but moreish dessert.

From the book

Introduction

If you have never tried the heavenly combination of tahın and harnup pekmezi (tahini and carob molasses), which is essentially a Cypriot’s answer to chocolate spread, then you simply must. My mum would tell us stories of how, when she was younger, she would dangerously climb the carob trees to pick the pods, then eat them as if they were chocolate bars.

Excellent, light, creamy, nutty tahini is key for this recipe, the very slight bitterness of which is complemented by the slightly saccharine carob and the sweetly spiced cinnamon honey, resulting in a heavenly trio of goodies to pour all over the soft, crispy-edged pancakes.

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Ingredients

For the pancakes:
1 large egg
250ml (9 fl oz) milk
150g (5½ oz) plain flour
Pinch of salt
1 tsp icing sugar
25g (1 oz) unsalted butter
For the cinnamon honey:
2 tbsp clear honey
¼ tsp ground cinnamon
To serve:
50ml (2fl oz) tahini
1 tbsp carob molasses

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Method

To make the pancake batter, whisk together the egg and milk in a large bowl or measuring jug until light and frothy. Sift in the flour and whisk until smooth. Stir in the salt and icing sugar.

To make the cinnamon honey, in a separate small bowl, mix together the honey and ground cinnamon.

Heat a small knob of the butter in a frying pan over a medium heat. Once the butter has melted and started bubbling ever so slightly, stir the pancake mixture well one last time, then pour a small ladleful of it into the pan, swirling it around to evenly distribute the batter. Cook the pancake for a minute or two until bubbles start to appear on the top and there is no runny batter visible, then flip it over to cook the other side for another minute or so. Remove the pancake from the pan to a warm plate. Add another tiny knob of butter to the pan and repeat the process with the remaining pancake batter until you have used it all up.

To serve, mix the carob molasses into the tahini and drizzle it liberally over the pancakes along with the cinnamon honey mixture.

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