Rosewater Honey Pistachio Pancakes offer an exquisite blend of floral and nutty flavors, making breakfast an indulgent experience. Originating from Middle Eastern culinary traditions, these pancakes are infused with delicate rosewater, providing a fragrant aroma and subtle sweetness. The addition of honey not only enhances the sweetness but also contributes to a rich, moist texture. Chopped pistachios lend a delightful crunch and a nutty contrast to the soft, fluffy pancakes, creating a perfect balance of textures. Loved for their unique taste profile, these pancakes are a delightful departure from traditional breakfast fare, bringing a touch of elegance and adventure to your morning routine.
Rosewater Honey Pistachio Pancakes
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Flour – 2 Cups
- Baking Powder – 2 Tsp
- Sugar – 2 Tbsp
- Salt – 0.5 Tsp
- Egg – 1 Piece
- Milk – 1.5 Cups
- Rosewater – 1 Tbsp
- Honey – 3 Tbsp
- Pistachios – 0.5 Cups
- Butter – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
5 Grams
Saturated Fat
60 Mg
Cholesterol
300 Mg
Sodium
45 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
15 Grams
Sugars
8 Grams
Protein
Directions
Step 1
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Step 2
In another bowl, beat the egg with milk, rosewater, and honey until smooth.
Step 3
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Step 4
Fold in chopped pistachios gently into the batter.
Step 5
Heat a non-stick pan over medium heat and melt a little butter in it.
Step 6
Pour 1/4 cup of batter onto the pan for each pancake, cooking until bubbles form, then flip and cook until golden brown.
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