By Vanessa Gianfrancesco
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  • 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)


  1. Whisk or blend together eggs, oil, flour, baking powder, cardamom, orange flavouring, and salt.  Strain to ensure uniform texture.
  2. Heat a large (10-12 inch/25-30 cm) non-stick skillet over medium heat.  Oil the pan, then pour in the strained batter. 
  3. 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.
  4. Carefully flip the pancake onto a dinner plate, then return to the pan with the cooked side up.
  5. Cook for a further five minutes, pour the honey all over and allow to soak for a minute or two before serving.
  6. Turn out onto a plate. Cut eight wedges.
  7. Garnish with orange zest and pistachios.

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