Walnut pancakes

Walnut pancakes

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  • Makes 25 to 30
  • Easy
  • Fat conscious
  • 30 minutes
  • 30 minutes


  • 80 g coarse semolina
  • 360 g self-raising flour, sifted
  • 1 T sugar
  • 1 cup full-cream milk
  • 3 cups warm water
  • butter
  • For the filling, mix together
  • 200 g lightly roasted walnuts, finely crushed
  • 100 g sugar
  • 2 T rose-water
  • For the syrup
  • 4 cups sugar
  • 2½ cups water
  • 1 T rose-water
  • 60 g coarsely chopped pistachios, for sprinkling

Cooking Instructions

In a large bowl, mix together the semolina, flour, sugar, milk and water, then beat, using an electric beater, until smooth.
Melt a little butter in a small nonstick pan over a medium heat. Pour in 65ml (¼ cup) batter and cook until bubbles form on the surface and the pancake is dry.
Remove and place on a clean tea towel, cooked side down.
Pinch together the edges while still warm, making a pocket for about 15ml (1T) filling.
Add the filling. Repeat, using up all the batter and filling.
To make the syrup: Bring the sugar, water and lemon juice to a boil over a medium heat, stirring until the sugar dissolves.
Cover and boil for 20 minutes until reduced to a thick syrup. Stir in the rose-water and allow to cool. It keeps well in the refrigerator.
To serve: Moisten the pancakes with the syrup and sprinkle with pistachios.

Per serving: 968.4kJ, 3.1g protein, 6.9g fat, 43.6g carbs

TASTE’s take:
This is adapted from the recipe in Abla Amad’s The Lebanese Kitchen (Viking). It works beautifully and is a real treat to eat.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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