Skip to main content
Epicurious
Cookbooks

Tiny Open Pancakes with Cream and Rose Petal Jam

Ingredients

Preparation

  1. These are easy and a treat. Make the pancakes as in Pancakes Stuffed with Walnuts (page 326), but use just 1 tablespoon batter for each pancake, and turn them to cook the other side. The quantity of batter will make about 30 little pancakes. Dip the little pancakes into the syrup and arrange on a flat serving plate. Spread each with a heaped teaspoon of crème fraîche (you will need about 1 cup) and top with a teaspoon of rose petal jam. Alternatively, instead of the rose petal jam, sprinkle finely chopped pistachios over the cream (you will need about 1 cup whole pistachios).

Arabesque
TagsPancakeMiddle EasternMainBreakfastBrunchRamadanCookbooks
Read More
Rice Krispies Treats
A few clever changes take classic Rice Krispies Treats to soaring new heights.
Pumpkin Cheesecake Muffins
Fall dreams are made of this. Who are we to disagree?
No-Knead Pumpkin Focaccia
Canned pumpkin, you shouldn’t have!
Toasted Meringue Hazelnut Blondies
This isn’t competing with a brownie. It’s in a class of its own.
Salt Bread
Crisp, buttery shell. Soft, flaky center. Cry!
Frico'ed Brussels Sprouts
Brussels sprouts are better with a crunchy Parmesan skirt.
Soothing Rice Porridge
Known as okayu, this Japanese comfort food will warm you from the inside out.
Butternut Pasta With Sausage and Dates
Yes, you can use the pre-cut squash.