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
Meliz’s Kitchen: Simple Turkish-Cypriot comfort food and fresh family feasts
Comforting and easy go-to meals for busy family life
From breakfasts and traditional stove-top dishes to barbecue recipes and crowd-pleasing desserts
A celebration of the melting-pot of delicious spices and fresh flavours that make a Turkish-Cypriot kitchen
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.
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 |
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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