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Rose Water Pancakes

Fluffy pancakes infused with delicate rose aroma.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.25 tsp salt
  • 1.25 cups milk
  • 1 egg large
  • 2 tbsp butter melted
  • 1.5 tsp rose water
  • 1 tsp vanilla extract
For Cooking & Topping
  • Butter or oil for pan
  • Powdered sugar optional
  • Honey optional
  • Edible rose petals optional
  • Pistachios optional

Equipment

  • Mixing bowls
  • Whisk
  • Nonstick skillet or griddle
  • Spatula

Method
 

  1. Whisk flour, sugar, baking powder, and salt in a bowl.
  2. In another bowl, whisk milk, egg, melted butter, rose water, and vanilla.
  3. Combine wet and dry ingredients and mix gently until just combined.
  4. Heat lightly greased skillet over medium heat.
  5. Pour 1/4 cup batter for each pancake onto skillet.
  6. Cook until bubbles form, then flip and cook until golden.
  7. Repeat with remaining batter.
  8. Serve warm with toppings of choice.

Notes

Use rose water sparingly to avoid overpowering flavor. Batter can rest 10 minutes for fluffier pancakes.