Instructions

1. Put the flour, egg, baking powder, milk and orange zest in a food processor and blend until you get a thick but pourable batter. Add more milk or flour if needed, then mix in the oil. Set aside to rest.
2. Cut the pomegranate in half. First squeeze the halves into a small saucepan, then carefully remove the seeds with a mini fork into the pan. Discard the membrane and the shell.
3. Add the honey and orange juice to the pan, then bring to the boil. Simmer for 5 minutes or until the sauce becomes syrupy. Turn off the heat and set aside.
4. Heat a pancake pan over medium heat. You can dry-toast the pistachio kernels, before chopping them, if you prefer.
5. Lightly oil the pan, then add about five dollops of the batter, letting them spread out to a circle (or use silicone pancake moulds).
6. After a minute or so, when their surface is no longer runny, flip them over and cook for another minute.
7. Transfer them to a plate. Make more pancakes with the remaining batter. You should get about 1
8. Reheat the pomegranate sauce, if needed, then drizzle this over the pancakes with some extra honey.
9. Scatter the nuts on top and serve.