Rose Pancakes
Yield: 4 people
Ingredients
- 1 cup milk (240ml)
- 1 tablespoon white vinegar or fresh lemon juice
- 1 cup all-purpose flour (130g)
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 teaspoon rosewater (or vanilla extract) 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 (or vanilla extract). 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.