* For the Syrup: 100 g caster sugar, 75 ml water, 1/4 tsp lemon juice
* For the Pancakes: 50 g strong plain flour, 50 g self-raising flour, 1/4 tsp salt, 1 egg yolk, 50 g melted butter, 50 ml water
* For Frying: 50g butter
* For the Garnish: 25 g crushed walnuts
To make the syrup, put the sugar, water and lemon juice in a pan on medium heat and stir until the sugar melts. When it comes to the boil, remove it from the heat after 30 seconds. Allow to cool.
To make the pancakes, sieve both flours and the salt into a bowl, make a hollow in the middle and put in the egg yolk, 1 tsp melted butter and the water. Mix to a soft dough. Divide into four and leave to rest for 20 minutes on a floured surface under a damp cloth. Roll out the dough as thinly as possible. Brush all over with warm melted butter and roll into a cylinder. Allow to rest again under a damp cloth for 20 minutes or until the butter hardens.
Roll out again into discs of 10-15cm. Heat the butter in a frying pan and fry the pancakes for 2 miniutes on each side or until golden. Lay on absorbaent paper. When all the pancakes are rady, pour the syrup over them, then roll up and arrange on a serving dish. Sprinkle with the crushed walnuts.
Recipe taken from Nevin Halici's Turkish Cookbook published by Dorling Kindersley Limited, London.
Although pancakes are found in Istanbul cusine, their origin is very much in the provinces. In places where there were no ovens in the olden days, pancakes served instead of desserts made with pastry.