This recipe makes about 8 medium-sized pancakes. These would be adorbs as silver dollar pancakes but TBH, I got hungry and lazy, y’all. So medium-sized pancakes it is, K?
INGREDIENTS
For the syrup:
- 1/2 cup maple syrup
- 1/2 cup water
- 1/2 tsp cardamom powder
- 1/2 tsp rose cordial syrup
- coupla threads saffron crushed with fingers (you could do without this TBH ; won’t make or break the recipe)
For the pancakes:
- 2/3 cup soy milk powder
- 1/2 cup pancake mix
- 1 TBSP cardamom powder
- 12 ounces pistachio milk
- 2 TBSP maple syrup
- 1 TBSP rose cordial syrup
Optional:
- dried edible rose, hydrated
- shelled, salted and roasted pistachio, cut into slivers
Creation Process
Syrup: Bring the maple syrup, water, rose syrup, cardamom, and saffron to a boil over medium flame; then simmer for about 5 minutes over low heat. Take it off the stove. It’ll thicken as it cools.
For the pancake batter, combine all your dry ingredients then add the pistachio milk, maple syrup, and rose syrup and mix. Set aside.
Heat pan, lightly coated with a little olive oil; scoop about 1/4 cup pancake batter onto pan. Once air bubbles form, flip ‘em! Keep repeating until all your batter is used.
Drizzle as much syrup as you want over your pancakes. No one’s the boss of you! And if you want to be extra like me, top your pancakes with hydrated rose petals and slivered pistachio to really feel like you’re treating yourself to gulab jamun pancakes.
Keep it Spicy
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