Description
Delight in the fragrant and fluffy Rose Pancakes, a unique twist on classic pancakes infused with delicate rosewater for a subtle floral aroma. These pancakes are perfect for a special breakfast or brunch, offering a light sweetness balanced with a hint of vanilla or traditional rose essence.
Ingredients
Scale
Wet Ingredients
- 1 cup milk (240ml)
- 1 tablespoon white vinegar or fresh lemon juice
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 teaspoon rosewater (or vanilla extract)
- Extra butter and neutral oil for cooking pancakes
Dry Ingredients
- 1 cup all-purpose flour (130g)
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
Instructions
- Prepare soured milk: In a small bowl, combine the milk and white vinegar or lemon juice. Allow the mixture to rest for at least 5 minutes until the milk thickens, which acts like buttermilk and helps make the pancakes tender.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt until well blended.
- Combine wet and dry ingredients: Add the soured milk, egg, melted butter, and rosewater (or vanilla extract) to the dry ingredients. Stir gently to combine; lumps in the batter are normal and should not be overmixed. Let the batter rest to allow gluten to relax and flavors to meld.
- Heat the skillet: Preheat a skillet or griddle over medium-high heat and brush it lightly with a mixture of butter and neutral oil to prevent sticking and promote browning.
- Cook the pancakes: Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and edges look set, then carefully flip the pancake. Continue cooking with occasional additional butter/oil brushed onto the skillet until both sides are golden brown.
Notes
- Using soured milk or buttermilk is key for tender pancakes.
- Lumps in the batter are fine; avoid overmixing to keep pancakes fluffy.
- Rosewater can be substituted with vanilla extract if unavailable, but the floral aroma is distinctive to rosewater.
- Adjust the heat as necessary to prevent burning the pancakes before cooking through.
- For a dairy-free version, use plant-based milk and a suitable butter alternative.
- Serve with honey, maple syrup, fresh fruit, or a sprinkle of powdered sugar for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Persian-inspired
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: rose pancakes, floral pancakes, breakfast recipe, Persian pancakes, rosewater recipe, fluffy pancakes
