Rosewater Cardamom Pancakes + Saffron Syrup
A classic American recipe with a Persian twist, these rosewater cardamom pancakes with saffron syrup are the love between east and west. The fluffy pancakes with rose and cardamom aroma kissed by saffron syrup, a dream come true!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all purpose flour
- 1 tbsp granulated sugar
- 2 tbsp melted butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 egg
- 1/4 cup rose water
- 1/2 tsp cardamom
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tbsp rosewater
- 2 tbsp bloomed saffron
Instructions
- 1
Rosewater Cardamom Pancakes:
- 2
Mix all the dry ingredients in a large bowl.
- 3
Add all the wet ingredients, mix until just combined. Don't over mix.
- 4
Heat a non-stick pan on medium heat, pour 1/4 cup of the batter and cook for 45 second on each side until fully cooked. Repeat with the remaining batter.
- 5
Serve with Saffron Syrup.
- 6
Saffron Syrup:
- 7
Heat water and sugar over medium heat until starts boiling. Simmer for 5 minutes. Turn the heat off, add bloomed saffron and rosewater. Cool and serve.