Description
Soft and fluffy rose water pancakes with delicate floral flavor, topped with honey, crushed pistachios, and dried rose petals for an elegant breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 3/4 cups milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 1/2 tablespoons rose water
- 1 teaspoon vanilla extract
- Honey, for serving
- 1/4 cup crushed pistachios
- 1 tablespoon dried rose petals
Instructions
- Preheat a nonstick skillet or griddle over medium-low heat and lightly grease with butter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, melted butter, rose water, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Let the batter rest for 10 minutes.
- Pour about 1/4 cup batter onto the hot skillet for each pancake.
- Cook for 2 to 3 minutes until bubbles appear on the surface and the edges begin to set.
- Flip carefully and cook for another 1 to 2 minutes until golden and cooked through.
- Stack the warm pancakes on a serving plate.
- Drizzle with honey and top with crushed pistachios and dried rose petals before serving.
Notes
- Do not overmix the batter or the pancakes may become dense.
- Cook over medium-low heat to prevent over-browning.
- Warm the honey slightly before serving for easier drizzling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 2 pancakes
- Calories: 410
- Sugar: 11g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 105mg