Known as ataif, this is usually a crispy and indulgent Arabic treat. Here, I make a breakfast-friendly version that is much less sweet, but still has that fragrant yet subtle flavor of rosewater contrasted with the classic combination of crunchy pistachios and sweet honey. An 8-inch/20-cm crepe pan is perfect for this recipe.

Preparation time: 10 minutes

Cooking time: 5 minutes per pancake

Serves: 4 (1 lb/450 g batter makes eight 8-inch/20-cm pancakes)

Put the flour and salt into a bowl. Make a well in the center, add the eggs (or add the egg substitute), then pour in the milk slowly.

Add the rosewater and whisk the mixture thoroughly to make a smooth, pourable batter.

Grease the crepe pan with oil. Set over medium heat and

add enough batter to cover the bottom of the pan. Cook for

2–3 minutes, or until the edges of the pancake begin to pull away from the pan. Flip the pancake over and cook the other side for another 2–3 minutes. Transfer to a warm plate while you cook the remaining pancakes.

Serve the pancakes immediately with drizzled honey and pistachios.