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Prep time
20 minutes
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Cook time
15 minutes
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Makes
10 to 12 pancakes
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Ingredients
- Pancakes
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1 1/3 cups
whole milk
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1 1/2 tablespoons
white vinegar
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1 1/2 cups
all-purpose flour
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2 teaspoons
baking powder
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1/4 teaspoon
salt
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2 tablespoons
sugar
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1 teaspoon
ground cardamom
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1
egg
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2 tablespoons
butter, melted
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2 tablespoons
rose water
- Golden Saffron Syrup
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1/2 teaspoon
ground saffron
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3
ice cubes
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1 cup
sugar
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1 cup
water
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1/4 cup
rose water
Directions
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For the pancakes: Mix milk and vinegar in a bowl and set aside for 10 minutes.
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Mix the flour, baking powder, salt, sugar, and cardamom in a large bowl. Set aside.
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After 10 minutes, whisk the egg, butter, and rose water into the milk mixture.
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Add the wet ingredients to the dry ingredients, mixing well with a wooden spoon. Do not overmix the batter.
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Heat a nonstick pan or a griddle over medium heat.
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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.
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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.
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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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