Arabic Cream Pancakes (4 Servings)

For the Pancake Mix:

200g flour

2 eggs

2g vanilla

70g sugar

8g baking powder

120ml milk

60g butter

A pinch of salt


For the Arabic Cream:

500g milk

10ml white vinegar

300ml milk

20g cornstarch

2g vanilla

100g ground pistachios

100g honey


Instructions:
For the Arabic Cream:

Add the milk, cornstarch, and vanilla to a pot and stir to create a thick consistency.

Heat the milk over medium heat, then add vinegar and stir until it curdles.

Strain the curds, then combine with the cornstarch mixture and mix well. Let cool.


For the Pancakes:

Beat the eggs, vanilla, sugar, milk, and melted butter.

Add the flour, baking powder, and salt, and mix until smooth.

Heat a frying pan over medium heat and cook the pancakes until golden brown on both sides.

Serve with the Arabic cream and crushed pistachios.