Lemon Yogurt Semolina Pancakes with Cardamom Roasted Plums and Crunchy Pepita Honey

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the plums on a small baking tray, toss them with 1 tablespoon of the honey, the ground cardamom, and 1 tablespoon olive oil, and roast for 18 to 20 minutes until tender and lightly caramelized.

2. 2

   While the plums roast, place the pumpkin seeds in a small skillet over medium heat and toast for 2 to 3 minutes, stirring often. Add the remaining honey and cook 30 seconds more, just until the seeds are well coated. Transfer to a lightly oiled plate to cool so they become crunchy.

3. 3

   In a large bowl, whisk together the fine semolina, all-purpose flour, baking powder, baking soda, fine salt, sugar, and lemon zest.

4. 4

   In another bowl, whisk the plain yogurt, milk, eggs, melted unsalted butter, and vanilla extract until smooth.

5. 5

   Pour the wet ingredients into the dry ingredients and mix just until combined. Let the batter rest for 10 minutes so the semolina can hydrate and give the pancakes a more tender texture.

6. 6

   Heat a nonstick skillet or griddle over medium heat and lightly grease it with a few drops of olive oil. Spoon in portions of batter, about 3 tablespoons per pancake.

7. 7

   Cook each pancake for 2 to 3 minutes on the first side, until bubbles appear on the surface and the edges look set. Flip and cook 1 to 2 minutes more until golden and cooked through.

8. 8

   Serve the pancakes warm with the roasted plums on top and finish with the crunchy pepita honey scattered over each portion.