Rose inspired recipes: Rosewater Pancakes with Orange and Cardamom Yoghurt



We love pancakes and we eat a lot of them. So whenever we get together, like we did a few weeks ago in Venice for some sisterly catch-up, we make (and eat) pancakes.

Having snuck out for a cocktail and catch-up after putting baby A to bed, we thought we’d attempt to rival the teens and glamorous wefie-taking couples on the moodily-lit Piazza Ferretto.

Why make pancakes when you can get pancake mix and even already made and packed pancakes in most supermarkets? Because they are easy to make from scratch and from scratch means you can avoid that baking powder after-taste you get with some pancake mixes, and you can ensure quality control when it comes to all your ingredients. We’d say those are two pretty good reasons!

We used only egg yolks for this pancake recipe and it gave them such a decadent richness and a lovely yellow-gold hue.

Serves 4

Prep time: 10 mins Cook time: 20 mins



1 cup self raising flour or if you can’t find self-raising, use 1 cup plain flour sifted with 1 tsp baking powder

1 cup fresh milk

2 egg yolks

2 tbsps sugar

2 tbsps rosewater


200g thick Greek yoghurt

1 tsp orange extract (if you don’t have orange extract, use 1 tbsp good quality orange juice)

the grated rind of 1 orange

3 cardamom pods (de-shelled and crushed finely and then put through a sieve)

1 tbsp honey (for mixing in) and more for pouring over the pancakes


Make the yoghurt topping first and pop it in the fridge while you make the pancakes. Mix the yoghurt with the orange extract/juice, the rind, the cardamom and honey. Add the honey last if you’re using juice instead of extract. This way if you’ve not managed to get a good thick yoghurt to start with, and your mixture looks like it’ll be too runny once you add the orange juice,  you can just use the honey as a drizzle afterwards instead of mixing it in. Cover and set aside in the fridge.

For the pancakes, start by sifting the flour into a large bowl and then add the sugar and mix it all in. Then, make a well in the middle and pour in the milk, the rosewater and the two egg yolks. Whisk from the centre but don’t overbeat the batter. Lumps are fine. If you over-whisk, trying to break all the lumps, you’ll get a chewy consistency instead of a light and fluffy one.

Use a heavy bottomed pan or a griddle. If you only have a thin base pan, that’s fine, just use the first pancake as a tester to help you decide how to adjust the heat. Put the pan on medium heat and pour in some vegetable or sunflower oil. If you want to use butter, use clarified butter. Otherwise, the milk solids in regular butter will burn quickly. If you absolutely must use regular butter, that’s fine, just wipe the pan after each pancake to avoid burning.

Pour  and cook one pancake at a time, as tempting as it might be to do more. This just helps you control the heat and ensures all the pancakes are cooked evenly (and unless you’re a juggler, believe us, you won’t be able to flip more than one pancake at once!) We like to transfer our batter to a jug and pour out from that, but you can also use a ladle. Pour out as much batter as you want (depending how large or small you want the pancakes) into the centre of the pan so it spreads out evenly.

You should only flip the pancakes  (or turn them using a flat wide spatula) when you see bubbles forming across the batter in the pan. If your pan starts smoking, it means it’s too hot so lift it off the heat for a few seconds and let it cool down while you re-adjust the heat.

Once you’ve made all the pancakes, you can either sandwich them with the yoghurt mix in between two or even three stacked ones and top with more honey or serve the yoghurt on the side with more honey for drizzling on top.


x Anu & Suba



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