Cardamom pancakes with honey lime syrup

Method

1. Sift the flour into a medium bowl, then whisk with the salt and two thirds of the cardamom seeds. Make a well in the centre, crack in the eggs, then pour in the milk. Whisk for a couple of minutes until smooth and lump-free. Melt 20g of the butter, then whisk this in too. Leave to rest for 20 minutes.
2. Mix the pistachios, sugar, lime zest and remaining cardamom together, then set aside.
3. Heat a non-stick frying pan over a medium-high heat. Add a small knob of butter, swirling to spread it around the pan, then add about 3 tbsp of the batter to the centre of the pan and swirl it to cover the base. Cook for about 1½ minutes until nicely browned in places, then flip over and cook for 30 seconds more. Transfer to a large tray or plate, gently fold in half, then in half again to form a triangle. Repeat with all the batter (mix the batter between each pancake), adding a dot of butter to the pan each time, to make 8 pancakes.
4. To make the syrup, add the honey to a large sauté pan (one with a lid) over a medium heat. Cook for 10-12 minutes, stirring occasionally with a spatula, until it’s bubbling and a deep amber caramel. Carefully add the remaining butter cubes (you should have about 30g), stirring to melt. Pour in the lime juice and 2 tbsp water, then cook for 3 minutes more or until the sauce is nice and glossy.
5. Stir in the orange blossom water, then slide in the panakes (don’t worry if they’re overlapping or not fully submerged), cover with the lid and cook for 2 minutes just to heat through.
6. Transfer the pancakes to a large platter, pouring over any syrup left in the pan. Sprinkle with the pistachio mixture and serve warm.