This pancake day, why not break away from the norm and try something a little more exotic? We have teamed up with Bath's Persian Cookery School, Simi's Kitchen, to bring you Simi's fantastically colourful and fragrant twist on the humble pancake...
Khagineh Persian Saffron Pancake
Gluten free and dairy free, if you leave out the butter.
For the Batter
2 Medium Eggs
2 tsp Cornflour (or Plain Flour)
2 tbp Water
Oil/Butter to Fry
For the Syrup
4 tbsp Sugar
3 tbsp Water
½ tsp Saffron Tea (pound the saffron, then add ½ tsp of pre-boiled water leave to infuse)
1. Make the syrup by dissolving the sugar in the water, gently on a medium heat. Turn off the heat then add the saffron and leave to one side.
2. Mix the cornflour and water (if you're using plain flour, there's no need to add water to the flour, also don't worry if it gets lumpy!).
3. Mix the eggs with a small pinch of salt, add in the flour mix and a small drop of saffron tea.
4. Heat the butter and oil in the frying pan and add the egg mix, it will fry and puff a little. When golden on one side flip it over and fry the other side until that is golden too.
5. Cut the batter in the pan into regular or irregular shapes. Pour in the syrup, this will be absorbed into the batter and become syrupy. It might splatter a bit take it off the heat.
6. Enjoy on its own, or with nuts and a squeeze of lemon.
'Noushe jaan' (may it be good for your soul)