Sourdough pancakes with rose petal jam and clotted cream

Birthday pancakes: sourdough pancakes with rose petal jam and clotted cream

When I’m really lucky, normally at the weekend or during holidays, my husband makes me pancakes for breakfast. It’s my favourite special breakfast treat. I sit at our breakfast bar watching him work, and savouring the warm pancakes as they come out of the pan. My favourite fillings are nutella and various jams, while he likes the traditional English lemon and sugar.

It’s my birthday and I have a day off to do whatever I want, and it feels great. Luxurious. A day like this befits a special breakfast, so I combine two things that I’ve been wanting to try for ages: sourdough pancakes, and rose petal jam with clotted cream. The recipe for the pancakes has been adapted from the Herbert brothers in the Guardian using my wholemeal rye sourdough starter, and the rose petal jam and clotted cream inspiration comes via Claudia Roden’s fantastic Arabesque. The rose petal jam was bought in Istanbul, and has a slightly gummy and addictive texture, and a fragrant rose aroma combined with a touch of sourness. It’s sweet, but not overly so, and perfect for the slight tang of the rye starter. The pancakes turned out to well that I had to make a note of what I did and share them!


Istanbul Yoghurt Treat


There was always yoghurt, tahini and honeycomb, amongst many other things, in our hotel in Istanbul for breakfast. One morning, I had an idea to combine them, and so I did. It was delicious! I loved it, and had it with my breakfast every day while we were there.


I am not claiming this is an authentic Istanbuli treat. I have no idea, and so I wouldn’t even try. But I do know it’s absolutely delicious. Do try it! The bitterness of tahini added interest and nuttiness to sweet honeycomb, which in turn provided an interesting texture to nibble on. All this enveloped in delicious creamy, Turkish yoghurt.


It really makes a stunning treat. At home, I use honey, as I don’t usually have honeycomb, but it’s still delicious. Just take a bowl of yoghurt and swirl some honey and tahini over it, and there you go!



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