250ml water

250g sugar

10ml rose water

1 tsp vanilla paste

200g self raising flour

50g caster sugar

1tsp bicarb

1 egg

50g melted butter

250ml milk

125g cottage cheese

225g golden sultanas

15g unsalted butter

Serve with Greek yoghurt, chopped pistachios and crystallised rose petals


1. Syrup – boil the sugar, water and vanilla for 8 minutes, take off heat add rosewater and allow to cool slightly

2. Mix the flour, bicarb and sugar together in a bowl

3. In a separate bowl combine the egg, butter, milk and cheese, then add this to the flour mix

4. Stir in the sultanas

5. Spoon some of the mix into a lightly oiled warm frying pan and cook for 2 minutes each side, until golden

6. Serve a stack with the accompaniments