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Rose Water Pancakes

Delicate pancakes infused with floral rose water, perfect for brunches and special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup milk
  • ½ cup rose water Measure carefully to avoid overpowering floral flavors.
  • 1 large egg
  • 1 tbsp melted butter Use unsalted for clearer floral notes.
  • 1 drop pink food coloring Optional for a pastel hue.
For Serving
  • 1 tbsp dried rose petals Use culinary-grade petals.
  • to taste powdered sugar For dusting.
  • as needed fresh strawberries and whipped cream

Method
 

Preparation
  1. In a bowl, whisk together flour, sugar, baking powder, and baking soda.
  2. Add milk, rose water, egg, and melted butter. Mix until smooth.
  3. If desired, add a drop of pink food coloring for a pastel hue.
Cooking
  1. Heat a greased pan over medium heat and pour in batter to form pancakes.
  2. Cook until bubbles form on the surface, then flip and cook until golden brown.
  3. Stack pancakes and dust with powdered sugar.
  4. Garnish with dried rose petals and serve with fresh strawberries and whipped cream.

Notes

Stack pancakes tall for presentation. Use warm plates to keep the pancakes warm and fragrant. A drizzle of honey or cardamom-scented syrup can complement the flavor.