A warm stack of pancakes, and on top a spoonful of jelly that melts slowly into every layer: Confiserie Florian’s Jasmine Jelly, made from jasmine flower pulp in the traditional manner, perfumes the table like a summer evening.
Serves 4 · 25 min
- Whisk 1 1/2 cups (190 g) flour, 2 tbsp sugar, 2 tsp baking powder and a pinch of salt in a bowl.
- Add 1 1/4 cups (300 ml) milk, 1 egg and 3 tbsp melted butter, and stir just until combined.
- Cook 1/4-cup (60 ml) scoops of batter in a lightly buttered skillet over medium heat, flipping when bubbles appear, about 2 minutes per side.
- Stack the warm pancakes and top with a spoonful of jasmine jelly, which melts gently into them.
The star of this recipe: Jasmine Jelly, by Confiserie Florian.
