Saffron & Rosewater Pancakes – RUMI
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Saffron & Rosewater Pancakes

Spice up your morning routine with a touch of red gold! These fluffy, delicate pancakes marry rosewater, cardamom, and a golden saffron syrup to give you a breakfast fit for any king or queen

Ingredients

Preparation

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:

  • 1/2 tsp saffron (ground in mortar & pestle)
  • 3 ice cubes
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup rosewater

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: 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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