Saffron & Rose Pancakes

By Shadi Hasanzadenemati
May 4, 2018
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Author Notes: East meets West in these saffron and rose pancakes. They're fluffy, with a touch of rose water and cardamom.Shadi Hasanzadenemati

Food52 Review: Featured in: I Crossed an Ocean for Love & Pancakes.The Editors

Makes: 10 to 12 pancakes
Prep time: 20 min
Cook time: 15 min

Pancakes

  • 1 1/3 cups whole milk
  • 1 1/2 tablespoons white vinegar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon ground cardamom
  • 1 egg
  • 2 tablespoons butter, melted
  • 2 tablespoons rose water

Golden Saffron Syrup

  • 1/2 teaspoon ground saffron
  • 3 ice cubes
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup rose water
  1. For the pancakes: Mix milk and vinegar in a bowl and set aside for 10 minutes.
  2. Mix the flour, baking powder, salt, sugar, and cardamom in a large bowl. Set aside.
  3. After 10 minutes, whisk the egg, butter, and rose water into the milk mixture.
  4. Add the wet ingredients to the dry ingredients, mixing well with a wooden spoon. Do not overmix the batter.
  5. Heat a nonstick pan or a griddle over medium heat.
  6. 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.
  7. 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.
  8. 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.

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