Dubai Pancakes with Saffron and Pistachios | PEKIS Recipes

Ingredients

• 250 ml (1 cup) milk
• 150 g (1 ¼ cups) all-purpose flour
• 2 large eggs
• 30 g (2 tbsp) sugar
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp rose water
• 1 tbsp melted butter
• 30 g (2 tbsp) crushed pistachios
• 50 g (3 tbsp) date syrup
• 1 tbsp honey
• 100 g (½ cup) mascarpone or labneh
• 1 pinch saffron threads soaked in 1 tbsp warm milk
• 1 tbsp toasted sesame seeds