Pistachio Rosewater Pancakes offer a delightful fusion of nutty and floral flavors, making breakfast a unique experience. Originating from the Middle East, these pancakes are known for their aromatic essence and luxurious taste. The key ingredients include finely ground pistachios, fragrant rosewater, and a hint of vanilla, which combine to create a sweet, nutty, and delicately floral pancake. Topped with crushed pistachios and a drizzle of honey or syrup, they provide a perfect balance of texture and flavor. Loved for their sophisticated taste and beautiful presentation, these pancakes are perfect for special occasions or a delightful weekend breakfast treat.
Pistachio Rosewater Pancakes
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Flour – 1.5 Cups
- Pistachios – 0.5 Cups
- Baking Powder – 1 Tbsp
- Salt – 0.25 Tsp
- Egg – 1 Piece
- Milk – 1 Cups
- Butter – 2 Tbsp
- Rosewater – 2 Tsp
- Vanilla Extract – 1 Tsp
- Sugar – 2 Tbsp
Nutrition
Per Serving
280 Kcal
Calories
12 Grams
Total Fat
5 Grams
Saturated Fat
60 Mg
Cholesterol
200 Mg
Sodium
35 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
8 Grams
Sugars
8 Grams
Protein
Directions
Step 1
In a large mixing bowl, combine flour, baking powder, salt, and sugar. Whisk together until evenly mixed.
Step 2
In another bowl, beat the egg and add milk, rosewater, and vanilla extract. Mix well.
Step 3
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
Step 4
Fold in the ground pistachios into the batter. Let it rest for 10 minutes to thicken.
Step 5
Heat a non-stick skillet over medium heat and grease lightly with butter. Pour 1/4 cup of the batter onto the skillet.
Step 6
Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter.
Step 7
Serve warm, garnished with crushed pistachios and a drizzle of honey or syrup.
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