Let me set the scene for you.
I first stumbled upon this recipe on a cold, dreary Sunday morning, the kind where you stare out the window and crave something warm, fragrant and just a little bit magical. Nigella Lawson, queen of unapologetic indulgence and sensual simplicity, had the answer: Arabian Pancakes With Orange Flower Syrup.
These are not your Saturday brunch diner pancakes. No maple syrup, no bacon on the side. Instead, these delicate little rounds-called ataif in the Middle East-are filled with creamy ricotta, folded into crescents and drizzled with a floral, honeyed syrup that makes your whole kitchen smell like an orange grove in bloom.
They taste like a love letter from a sunlit spice market, full of warmth, softness and a little mystery.
Nigella Arabian Pancakes With Orange Flower Syrup Recipe
Ingredients Needed
What I love about this recipe is how the ingredients seem to whisper stories of ancient kitchens. each one humble on its own but together, they turn into something poetic.
For The Pancakes
- 150g plain flour (I always sift mine. it feels like a small kindness to the batter)
- 1/2 tsp instant yeast
- 1/2 tsp baking powder
- 1 tbsp caster sugar
- 1 egg
- 250ml milk (whole milk, always. it adds depth)
- A pinch of salt
For The Filling
- 250g ricotta cheese (drained if watery; I let mine sit in a sieve over a bowl for 30 mins)
- 2 tbsp icing sugar (or more if you like a sweeter touch)
- Optional: a few drops of orange flower water or rose water
For The Syrup
- 100g caster sugar
- 100ml water
- 2 tsp orange flower water (this is key. it’s what takes you out of your kitchen and into a Middle Eastern bazaar)
- 1 tbsp lemon juice
- Optional: crushed pistachios, for sprinkling (trust me, do it)
Equipment Needed
You don’t need a commercial kitchen setup. Most of this can be done with basic tools. this is part of the charm. But here’s my personal checklist:
- Large mixing bowl
- Whisk (or hand mixer if you’re in a rush)
- Frying pan (nonstick is your best friend here)
- Measuring cups and spoons
- Sieve (for draining the ricotta)
- Small saucepan (for the syrup)
- Spatula
- Pastry brush (optional but I use it to lightly oil the pan)
- Teaspoon for shaping the filling
Instructions To Make Nigella Lawson’s Arabian Pancakes With Orange Flower Syrup
Alright, here’s where the alchemy begins.
1. Make The Syrup First.
Trust me-you want it to cool slightly so it thickens. Add the sugar, water and lemon juice to a small saucepan. Let it simmer for about 5 minutes until the sugar’s completely dissolved and it’s slightly syrupy. Take it off the heat and stir in the orange flower water. Set aside and take a second to breathe in that scent. It’s otherworldly.
2. Prepare The Pancake Batter.
In a mixing bowl, whisk together the flour, yeast, baking powder, sugar and salt. Add the egg and milk and whisk until smooth. You’ll get a pourable batter, somewhere between crepe and American pancake thickness. Cover the bowl with a tea towel and let it rest for 30 minutes. Yes, just like us, even batter needs a little downtime.
3. Mix The Ricotta Filling.
While the batter rests, mix the ricotta with icing sugar. I usually add a couple drops of orange flower water here too, for a whisper of perfume inside the pancake. Chill it until needed.
4. Cook The Pancakes.
Heat your nonstick pan over medium-low heat. You’re aiming for gentle cooking here. not golden but pale with bubbles. Pour small rounds (about 1.5 tbsp each). Don’t flip them! Let them cook just on one side until bubbles appear and the surface isn’t wet-2-3 minutes tops. Transfer to a plate, bubble-side up.
5. Fill And Seal.
Place a teaspoon of the ricotta mixture in the center of each pancake and fold it in half, pressing the edges together to seal. The dough sticks naturally. no need for egg wash or glue. Think of them like soft little half-moons holding secrets.
6. Serve.
Arrange them on a platter and drizzle with the cooled syrup. Finish with a sprinkle of chopped pistachios if you have them and maybe some edible rose petals if you’re feeling poetic.
What I Learnt
I’ll be honest-when I first made these, I didn’t quite know what to expect. My default pancake idea was all butter and syrup and stacks. But this… this is restraint and elegance wrapped in warmth.
Here’s What Stood Out For Me
- Patience matters. Resting the batter made a huge difference in texture-light, pillowy, almost cloud-like.
- Orange flower water is a revelation. It’s not just a flavor; it’s an atmosphere. Use it with a light hand-it’s potent stuff-but once you start, you’ll want it in everything from yogurt to cocktails.
- Simplicity can still be luxurious. These aren’t complex but they feel special. It’s a breakfast that could pass for dessert or vice versa.
Also, I learnt that folding warm pancakes with your hands while syrup simmers and sun peeks through the window, is surprisingly therapeutic. Like a ritual from some other time and place.
FAQs
Can I Make Nigella Lawson’s Arabian Pancakes Ahead Of Time?
Yes, you can! These pancakes are actually great for prepping in advance. Make the batter the night before, cover it, and store it in the fridge. When you’re ready to cook, just give it a quick stir and you’re good to go. I’ve tried this myself when I was hosting brunch for friends, and it made the morning a whole lot easier!
What Can I Use If I Don’t Have Orange Flower Water For The Syrup?
If you can’t find orange flower water, no worries! A splash of orange zest or even a few drops of rose water (which is actually what I used when I was out of orange flower water) will still give that lovely floral hint. Trust me, it still adds that magical touch!
How Do I Get The Pancakes To Be Light And Fluffy Like Nigella’s?
The key is not to over-mix the batter-just combine the ingredients until they’re barely mixed. I learned this the hard way, after trying to get the perfect fluff on my first try! Also, be sure to cook them on a medium heat so they don’t burn before puffing up. A little patience goes a long way here!
