Rose Water Pancakes
Rose Pancakes are a light and fluffy breakfast treat infused with delicate rosewater for a floral twist. Perfect for brunch, festive mornings, or even as a romantic dessert, these pancakes strike a balance between comfort and elegance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
1 cup milk (240 ml)
1 tablespoon white vinegar or fresh lemon juice
1 cup all-purpose flour (130 g)
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon rosewater (or substitute with vanilla extract)
Extra butter and neutral oil, for cooking
Instructions
- In a small bowl, combine milk and vinegar (or lemon juice). Let rest for 5 minutes to create buttermilk.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add soured milk, egg, melted butter, and rosewater. Stir until just combined (do not overmix). Let batter rest briefly.
- Heat a skillet or griddle over medium-high heat. Lightly grease with butter and oil.
- Pour ¼ cup batter per pancake onto skillet. Cook until bubbles form, then flip and cook until golden brown.
- Repeat with remaining batter. Serve warm with syrup, fruit, or whipped cream.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Replace rosewater with orange blossom water for variation.
- Top with pistachios, almonds, berries, or pomegranate for elegance.
- Serve with rose-scented whipped cream, honey, or ice cream for dessert.
- Keep pancakes warm in a 200°F oven while cooking batches.
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 6g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Find it online: https://cheftinaskitchen.com/rose-water-pancakes/
