Rose Pancakes

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 Water
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Rose Pancakes

Yield: 4 people
Author: Shayma Saadat

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.⁣