Rose Pancakes
Aromatic | Floral | Elegant Breakfast Treat
Delicate, fragrant, and lightly sweet, these rose pancakes bring a luxurious touch to your breakfast table. Infused with rose water or fresh petals, and finished with a sprinkle of edible flowers, they are perfect for a romantic brunch or a spring-inspired menu.
INGREDIENTS:
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1 cup all-purpose flour
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2 tablespoons sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup milk
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1 large egg
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1 teaspoon rose water (or 1 tablespoon crushed fresh rose petals)
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Butter or oil, for greasing
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Edible rose petals, finely chopped (for garnish)
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Syrup or honey, for serving
METHOD OF PREPARATION:
Step 1: Mix Dry Ingredients
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to distribute evenly.
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Step 2: Prepare Wet Mixture
In another bowl, whisk together milk, egg, and rose water (or crushed rose petals).
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Step 3: Combine and Stir
Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix — the batter should be thick yet pourable.
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Step 4: Cook the Pancakes
Heat a dosa pan or non-stick skillet over medium heat. Lightly grease with butter or oil. Pour approximately 1/4 cup of batter for each pancake. Cook for 2–3 minutes or until bubbles form and the edges are firm. Flip and cook for another 2–3 minutes.
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Step 5: Garnish & Serve
Plate the pancakes and garnish with chopped edible rose petals. Serve warm with syrup or honey.
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