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 Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American, Persian
Servings: 4 servings
Calories: 327kcal
Rosewater Cardamom Pancakes:
- 1 cup all purpose flour
- 1 tablespoon granulated sugar
- 2 tablespoon melted butter
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 egg
- ¼ cup rose water
- ½ teaspoon cardamom
Saffron Syrup:
- ½ cup water
- ½ cup granulated sugar
- 2 tablespoon rosewater
- 2 tablespoon bloomed saffron
Rosewater Cardamom Pancakes:
Mix all the dry ingredients in a large bowl.
Add all the wet ingredients, mix until just combined. Don't over mix.
Heat a non-stick pan on medium heat, pour ¼ cup of the batter and cook for 45 second on each side until fully cooked. Repeat with the remaining batter.
Serve with Saffron Syrup.
Calories: 327kcal | Carbohydrates: 55g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 269mg | Potassium: 231mg | Fiber: 1g | Sugar: 31g | Vitamin A: 333IU | Calcium: 123mg | Iron: 2mg