Ingredients
225 g self-raising flour
40 g ground unsalted pistachios, plus extra for topping
2 tsp ground cardamom
1.5 tsp baking powder
0.5 tsp salt
2 tbsp sugar
1 tbsp vanilla bean paste or extract
2 tbsp melted butter
350 ml milk
120 g honey (about 5 tbsp)
Pinch of saffron
Pinch of salt
300 ml double cream
2 tsp rose water
1 tsp vanilla paste or extract
1 tbsp icing sugar
Extra ground pistachios
Dried rose petals
Instructions
1. In a saucepan, simmer honey with saffron and a pinch of salt over low heat for five minutes, allowing it to infuse.
2. In a mixing bowl, whisk double cream with vanilla, icing sugar, and rose water until stiff peaks form, creating the rose whipped cream.
3. In another bowl, combine self-raising flour, ground pistachios, ground cardamom, baking powder, salt, and sugar. Add melted butter and milk, mixing until some lumps remain. Fold in additional ground pistachios.
4. Preheat a non-stick pan over medium-low heat. Scoop the batter onto the pan, cooking until bubbles form and edges appear matte. Flip the pancakes, cooking until both sides are golden.
5. Serve the pancakes warm, garnished with the saffron honey, rose whipped cream, extra pistachios, and dried rose petals.
Notes
📏 Self-raising flour makes fluffier pancakes, or substitute with plain flour and additional baking powder if necessary.
💧 Keep batter slightly thick to ensure fluffy pancakes and avoid overmixing.
🌼 Warm the saffron honey just before serving to enhance its distinctive aroma and flavor.
- Prep Time: 15 minutes
- Infusion Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 480
- Sugar: 24g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg