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Sfouf pancake, Lebanese turmeric pancake served with honey and pine nuts
Lebanese-inspired turmeric pancake served with honey and pine nuts

Lebanese turmeric pancakes

Author: Flavelo
Recipes Cakes and Desserts
The Sfouf pancake is a pan-fried adaptation of the famous Lebanese 'yellow cake' (Sfouf). The soul of the batter is turmeric, which lends not only a beautiful golden colour but also an earthy, warm base flavour. Due to the use of semolina, the texture is bitier and grainier than a traditional pancake. Pine nuts and honey bring the classic flavour harmony of the Middle East to the breakfast table.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Lebanese

Ingredients

Equipment Needed

  • Mixing bowl
  • Frying pan
  • Silicone brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Tree nuts (Pine nuts)

Instructions

1 ✓

Mix the dry ingredients: flour, semolina, baking powder, sugar, turmeric, salt.

Tip: Mix the turmeric thoroughly into the flour while dry, otherwise the batter might have yellow spots.
2 ✓

Add the egg, milk, and olive oil. Mix until lump-free, then let stand for 5-10 minutes.

Tip: During resting, the semolina absorbs moisture and softens.
3 ✓

Heat a little oil in the pan. Fry smaller, American-style pancakes.

Tip: Because of the turmeric, the batter is already yellow, making browning harder to see: watch the edges and bubbles!
4 ✓

While one side of the pancake is frying, sprinkle a few pine nuts on the raw top.

Tip: This way, when you flip it, the pine nuts roast into the batter and don't fall off.
5 ✓

Flip and fry the other side until done.

Tip: The oily, nutty aroma of the roasted pine nuts is truly released by the heat.
6 ✓

Serve generously drizzled with honey.

Tip: The pairing of honey and turmeric is a classic anti-inflammatory combination.

Recipe FAQ

Won't it taste like curry because of the turmeric?
No. Turmeric itself has a rather mild, earthy flavour; used in sweets, it doesn't act as a 'savoury spice', but adds colour and depth.
What can I substitute for semolina?
You can try cornmeal (polenta) for a more gluten-free version, but the original texture comes from semolina.

Ingredients

  • 150 g Plain flour
  • 50 g Semolina
  • 40 g Granulated sugar
  • 1 tsp Baking powder
  • 0.5 tsp Ground turmeric
  • 0.5 tsp Salt
  • 200 ml Milk
  • 1 whole Egg
  • 3 tbsp Olive oil (plus for frying)
  • 20 g Pine nuts
  • 50 ml Honey