Rose Pancakes
Birthdays are a big cause for celebration in our family. Probably just an excuse to celebrate life, love, and health. A time to be grateful.
It was Evren’s birthday last week, and we knew there would be some despondency, as he can’t have a party and be with his friends. When I asked him what he wanted to eat on his birthday, he said, “rosewater pancakes with LOTS of berries, Mamma.”
I bake all year, but oddly enough, when it comes to birthdays, I don’t like to spend too much time in the kitchen. I’d rather my family remember our moments together, than a cake or tart I spent hours working on, away from them.
Rose Pancakes
Yield: 4 people
Ingredients
- 1 cup milk
- 1 tablespoon white vinegar or fresh lemon juice
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp Pakistani pink salt marketed as Himalayan Pink Salt
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 teaspoon rosewater Persian or from a specialty Middle Eastern grocery store
- Extra butter and neutral oil for cooking pancakes
Instructions
- In a small bowl, combine milk and vinegar (this soured milk can be substituted with buttermilk). Allow to rest for a minimum of 5 minutes, or till the milk appears to have thickened.
- Whisk dry ingredients in one large bowl (flour, sugar, baking powder, baking soda, salt).
- Add soured milk, egg, melted butter, and rosewater. Mix to combine; lumps are acceptable. Allow batter to rest.
- Turn skillet/griddle to medium-high. Brush skillet/griddle with butter and oil.
- Ladle 1/4 cup of batter onto pan/griddle. Flip pancake when bubbles start to appear on top. Add more butter/oil to the skillet/griddle while pancake cooks, if required.
