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M'shewsha
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Ingredients
- 5 large eggs
- 1/4 cup (60 ml) light olive oil, plus more for the pan
- 3 tablespoons (45 ml) fine semolina flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) cardamom
- 1/2 teaspoon orange extract
- 1/8 teaspoon (.75 ml) salt
- 3⁄4 cup (180 ml) honey
- Orange zest, to garnish
- Pistachios, to garnish (roasted and chopped)
Directions
- Whisk or blend together eggs, oil, flour, baking powder, cardamom, orange flavouring, and salt. Strain to ensure uniform texture.
- Heat a large (10-12 inch/25-30 cm) non-stick skillet over medium heat. Oil the pan, then pour in the strained batter.
- Reduce the heat to low, cook for 12 minutes, until the pancake is puffed up, the sides come away from the pan, the top is firm and no longer sticky.
- Carefully flip the pancake onto a dinner plate, then return to the pan with the cooked side up.
- Cook for a further five minutes, pour the honey all over and allow to soak for a minute or two before serving.
- Turn out onto a plate. Cut eight wedges.
- Garnish with orange zest and pistachios.
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