Description
These Rose Water Pancakes are a light and fluffy twist on traditional pancakes, infused with the delicate floral aroma of rose water. Slightly sweet and fragrant, they make an elegant choice for a special breakfast or afternoon tea treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons rose water
- 2 tablespoons melted butter, plus extra for cooking
Optional Garnishes
- Powdered sugar
- Edible rose petals
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In another bowl, mix the buttermilk, egg, rose water, and melted butter thoroughly until smooth.
- Form the batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should remain slightly lumpy; avoid overmixing to keep the pancakes tender.
- Prepare skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter to prevent sticking.
- Cook first side: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip and finish cooking: Flip the pancake carefully and cook for an additional 1-2 minutes until golden brown and fully cooked through.
- Repeat cooking: Continue with the remaining batter, adding more butter to the skillet as needed to keep pancakes from sticking and to enhance flavor.
- Serve: Serve the pancakes warm, dusted with powdered sugar or garnished with edible rose petals for a pretty presentation.
Notes
- To intensify the rose flavor, add an extra half teaspoon of rose water, but use cautiously to avoid overpowering the pancakes.
- For a vegan version, substitute buttermilk with almond milk plus one teaspoon of lemon juice, and replace the egg with a flaxseed or chia seed egg.
