Saffron & Rosewater Pancakes

For pancakes:
  • 1 1/3 cup whole milk
  • 11/2 tbs white vinegar
  • 11/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbs sugar
  • 1 tsp ground cardamom
  • 1 egg
  • 2 tbs butter, melted
  • 2 tbs rosewater

For saffron syrup:

For pancakes: Mix milk and vinegar in a bowl and set aside for 10 minutes. Mix flour, baking powder, salt, sugar, and cardamom in a large bowl. Set aside. 

After 10 minutes, whisk egg, butter, and rosewater into milk mixture. Add wet ingredients to dry ingredients, mixing until just combined.

Heat a nonstick pan or griddle over medium heat. Pour batter into the pan with a 1/3 cup measuring cup to ensure evenly sized pancakes. When bubbles start to appear on surface, flip pancakes using spatula and finish on other side. Remove from pan.

For syrup: Grind saffron in mortar and pestle. Sprinkle ground saffron on ice cubes and let sit on counter until ice melts at room temperature. Store refrigerated in jar (can keep in fridge for up to 5 days).

Pour sugar and water in a saucepan and bring to a simmer over medium heat. Simmer for about 5 to 8 minutes, until reaching consistency of maple syrup. Add in rosewater and bloomed saffron and simmer for 2 minutes. Turn heat off and serve saffron-rose syrup with pancakes.

Recipe & photo by Food 52

 

 

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