Pancakes with sugar and lemon will never quite cut it again after you’ve tried these fluffy fennel-infused yoghurt pancakes, soaked in a fragrant saffron-and-cardamom syrup, and topped with pistachios. Popular in the Bengali regions of Bangladesh and India, malpua vary from place to place, but are generally served as a dessert or snack during festivals.

Makes
18

Preparation

10min

Cooking

35min

Skill level

Easy
By
Average: 3.3 (32 votes)
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Ingredients

  • 150 g (1 cup) plain flour
  • 110 g (½ cup) caster sugar
  • 2 tsp fennel seeds, coarsely crushed
  • 280 g (1 cup) Greek-style yoghurt
  • 160 g (⅔ cup) ghee
  • pistachios, to serve

 

Saffron syrup

  • 330 g (1½ cups) caster sugar
  • large pinch saffron threads
  • ½ tsp ground cardamom
  • 1 tbsp rosewater (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 4 hours

Combine flour, sugar and fennel in a bowl. In a separate bowl, combine yoghurt and 125 ml (½ cup) water and whisk until smooth. Add to flour mixture and whisk until smooth. Cover with plastic wrap and set aside at room temperature for 4 hours or until mixture bubbles slightly.

Meanwhile, to make syrup, place sugar, saffron and 375 ml (1½ cups) water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar. Cook for 8 minutes or until thickened and reduced. Cool slightly, then add cardamom and rosewater. Set aside.

Preheat oven to 120°C. Heat enough ghee in a heavy-based frying pan to generously coat surface over medium-high heat. Working in batches, drop 2 tablespoonfuls of batter per pancake onto pan and spread gently to form 9 cm rounds. Cook for 3 minutes or until deep golden on the base, then turn and cook for a further 2 minutes or until cooked through. Transfer to a plate and place in oven to keep warm. Repeat with remaining batter, coating pan with extra ghee before frying.

Serve pancakes topped with warm saffron syrup and pistachios.

 

Note
• Rosewater is from Middle Eastern food shops and select supermarkets.

 

 

Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vivien Walsh.

 

As seen in Feast magazine, November 2014, Issue 37.