Description
Rose Water Pancakes are a delightful floral treat that combines the flavors of rose water with fluffy pancakes, perfect for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 tablespoon rose water
- 1/2 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, egg, melted butter, rose water, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with your choice of toppings, such as honey, maple syrup, or fresh fruit.
Notes
- For a floral twist, add a handful of chopped pistachios or almonds to the batter before cooking.
- Substitute the buttermilk with almond milk or coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg