East meets West in these saffron and rose pancakes. They're fluffy, with a touch of rose water and cardamom. —Shadi Hasanzadenemati
Test Kitchen Notes
Featured in: I Crossed an Ocean for Love & Pancakes. —The Editors
- Prep time 20 minutes
- Cook time 15 minutes
- Makes 10 to 12 pancakes
1 1/3 cups
1 1/2 tablespoons
1 1/2 cups
- Golden Saffron Syrup
In This Recipe
- For the pancakes: Mix milk and vinegar in a bowl and set aside for 10 minutes.
- Mix the flour, baking powder, salt, sugar, and cardamom in a large bowl. Set aside.
- After 10 minutes, whisk the egg, butter, and rose water into the milk mixture.
- Add the wet ingredients to the dry ingredients, mixing well with a wooden spoon. Do not overmix the batter.
- Heat a nonstick pan or a griddle over medium heat.
- Pour the batter into the pan with a 1/3-cup measuring cup, to ensure evenly sized pancakes. When bubbles start to appear on the edges of the pancakes and on the surface, flip them using a spatula and finish on the other side. Remove from the pan.
- For the syrup: Sprinkle ground saffron on the ice cubes and let them sit on the counter until the ice melts at room temperature. Store in a jar and keep in the 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 it has the consistency of maple syrup. Add in the rose water and bloomed saffron and simmer for 2 minutes. Turn the heat off and serve the saffron-rose syrup with pancakes.