By Royal Gold Saffron
These light, fluffy saffron-infused pancakes offer a rich golden hue and a delicate aroma that elevate your breakfast to a luxurious experience. A perfect fusion of classic comfort and Persian elegance.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1/4 tsp Royal Gold Saffron threads (bloomed in 3 tbsp hot water for 10 mins)
- 1 egg
- 2 tbsp melted butter (plus more for greasing)
- 1/2 tsp vanilla extract
Instructions
- In a small mortar and pestle, grind 1/4 tsp of Royal Gold Saffron threads into a fine powder
- Transfer the ground saffron into a small bowl and bloom it by adding 1 tbsp hot water. Let it steep for at least 10 minutes.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract.
- Add the bloomed saffron (including the liquid) to the wet ingredients and stir.
- Combine the wet mixture with the dry ingredients. Stir until just combined—don’t overmix.
- Heat a lightly buttered non-stick pan over medium heat.
- Pour about 1/4 cup of batter for each pancake. Cook until bubbles form and the edges look dry (about 2–3 mins), then flip and cook another 1–2 mins.
- Serve warm with honey, maple syrup, or Greek yogurt—and optionally garnish with chopped pistachios or rose petals.
Saffron Tip – Unlock the Color & Aroma
To get the most out of Royal Gold Saffron:
- Grind the threads into a fine powder using a small mortar and pestle.
- Bloom the powder in 1 tbsp warm water or milk (not boiling) for 10–15 minutes.
- Add the entire mixture—liquid and all—into your dish for maximum color and flavor.
