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!
Servings: 4 servings
Ingredients
Rosewater Cardamom Pancakes:
- 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
Saffron Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tbsp rosewater
- 2 tbsp bloomed saffron
Instructions
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 1/4 cup of the batter and cook for 45 second on each side until fully cooked. Repeat with the remaining batter.
- Serve with Saffron Syrup.
Saffron Syrup:
- 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.
Nutrition
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