These are thick, fluffy little pancakes, closer to a dropscone or pikelet than a thin French crêpe. They are traditionally made with a yeast batter. If you want a lighter, airier version you can use baking powder to raise them or, as in this recipe, egg whites. Like their counterparts in the West these pancakes are a great favourite all over the Middle East, where they are often bought ready-made from the bakery and stuffed with Arabic clotted cream (eishta), chopped pistachios and rose-petal jam, and drizzled with syrup. The following pancakes are a lighter version, delicious on their own with whipped cream or butter and maple syrup. But layered with slices of luscious mango and rich orange-blossom clotted cream, they are out of this world.