​I grew up on these pancakes in Saudi. Definitely a must have at least a few times in Ramadan for "sehri", especially during the last 10 days. We would stay up all night praying, then we would indulge in these yummies just before sunrise, having loads of fun making fun shapes!

Easiest pancakes you will make!

INGREDIENTS:

1 cup self raising flour
1 cup milk
1 egg

METHOD:

-Mix it all up in one big bowl with a whisk, to a smooth batter.
-Preheat a nonstick pan on a low flame, using a drop of oil and a kitchen roll leaf, smear the oil all around the pan
-Keeping the heat still on low; using a ladle pour a ladle of batter in the middle of the pan and let it spread naturally into a nice circle.
-Let it cook on one side until you see little bubbles form on the surface once there is a healthy covering of bubbles, it is ready to flip over to the other side, let it cook on the second side for around 30 seconds flip it over, it should start being golden on the second side as well, if so then it is ready to remove and serve, if not then flip back on to second side and cook for a further 10-15 seconds or until golden colouring appears. 
-Serve hot, with your favourite toppings.

**(alternately you can add a couple of table spoons of sugar to the batter and eat plain)**

top tip:
you can make this pancake into different fun shapes (or letters) by using a spoon. Spoon on batter into different shapes on to the pan, and cook as normal, my kids love to "eat" their initials! Great bit of Sunday morning fun!
 

​Delicious start to any day

INGREDIENTS:
(makes 2 portions)

Oil/ghee 2 tspn
semolina 2 & 1/2 -3 tblspn
milk 3 cups
clove x 1 
cardamon x 1
sugar/honey to taste

METHOD:

-Put a medium sized heavy bottom pot on a medium heat, pour in the oil/ghee and add the clove and cardamon.
-Cook until the cardamon starts to go brown, then remove both the spices from the oil and turn the heat down. 
-Next add the semolina to the now flavoured oil/ghee and stir continuously with a wooden spoon, for 3-5 mins, the semolina should start to become fragarent and start to lightly golden
-Now add the milk and stir continuously
-When the mix just starts to thicken remove from heat and add sugar/honey to taste and serve.
-Enjoy hot/warm.

TOP TIP:

The porridge should be like a soup consistency if it is too thick then add some more milk.
​
 

CREPES:

simple and easy

Ingredients:

1 cup Plain flour
1 and 1/2 cup Whole milk
1/2 cup water
2 eggs


Method:

In a high sided bowl mix all the ingredients with a whisk 
On a big hob ring, on a medium heat, preheat a crepe pan/frying pan and season with a few drops of oil
Once the pan is at a medium heat, (to check drop a few drops of water on the pan it should start to sizzle but not turn into instant steam, this will indicate the pan is at a meat heat ready for use). Holding the handle of the pan tilt the far side of the pan upwards, using a big ladle, pour a full ladle of batter at the top tilted up end of the pan going from left to right in a a semicircular motion following the outer edge of the pan. 
this will cause the batter to drip down the pan forming a circular form, working quickly, swivel the pan around so that the batter spreads evenly around the pan in a thin layer. Once this is achieved place the pan back onto the medium heat. 
The crepe will start to slowly release from the edges of the pan as it cooks over the next 60-90 seconds.
Using a very thin flipping utensil, run its tip all along the edge of the crepe to check that it is has separated from the pan. Then use it to flip the crepe over, this first cooked side of the crepe should be a beautiful golden brown colour as in the photo above. 
Cook on the second side for a further 30-50 seconds, then flip it again, when you flip it, it should have golden brown dots all around indicating that it is ready, (if the crepe does not look like it is ready yet, flip back on to the second side to cook for further 10-20 seconds).
Once ready flip out on to serving plate.
Enjoy with your favourite toppings.

N.B.
The most important part in this is the heat and the swivelling of the batter on to the pan. If the pan is not hot enough it will take longer to cook, and will not achieve the nice end result. If it is too hot it will not give a good circle, nor will it be nice and wafer thin and crispy on the edges.