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The other difference in this pancake is using dry yeast instead of baking powder, and letting the batter double in size, also when cooking it, you’ll see much more bubbles than you see in normal pancakes, and lastly these pancakes weigh heavier than your usual pancakes.
I hope you try it!
Ingredients:
1 1/2 cup all purpose flour
2 tablespoon milk powder
2 1/2 tablespoons sugar
1 egg
Pinch salt
1 teaspoon dry active yeast
1 1/2 cup warm water
1/4 teaspoon cardamom powder
Pinch of saffron
Pinch of saffron
– Add the dry yeast to the flour mixture.
– In a different bowl, add the egg, dry yeast, sugar, and milk powder.
– Beat until the sugar is dissolved, then add 1 1/2 cup warm water, mixed with saffron and cardamom, and beat well.
– Beat until the sugar is dissolved, then add 1 1/2 cup warm water, mixed with saffron and cardamom, and beat well.
– Add the flour to the wet ingredients and whisk. The batter should look bit thicker than crepe batter, and thinner than normal pancake batter.
– When well combined cover and let it rest in warm place until the batter forms bubbles, may take 40 minutes.
– Heat your frying pan to medium heat, if not using a nonstick pan add 1/2 teaspoon butter to the pan.
– Pour 1/4 cup of the batter onto the hot greased frying pan.
– Reduce Heat and wait until the surface of the pancake is full of holes, then flip the pancake and let it cook until golden brown patches appear.
– Brush the pancake with butter while still warm, this will keep it moist for long time.
– This pancake is best served with honey or sugar sprinkled on top.
** If you want to use the dates replace the sugar with 4 dates, remove the pits and soak them in 1 1/2 cup hot water, when the water is warm use it in step 4.
10 Comments
Paty's Kitchen - Cook with passion.
10/02/2012 at 12:37 pmThis looks great…definitely will try this. I just tried your yogurt biscuits. It’s awesome, my children love it with cream and jam. Will feature the entry next week. Thanks for sharing
Blackswan
10/02/2012 at 3:41 pmWow, what a nice shot! Love the combination of the herbs & I could almost smell it from here. Lol!
Auspicious Salmon Yu Sheng
Munatycooking
10/02/2012 at 6:37 pmHope you guys like it 🙂
Marina Momotok
22/02/2012 at 4:58 amI just found your blog and now I’m a happy follower 🙂 can’t wait to try these pancakes!!!
http://eatandtheneatsomemore.blogspot.com
Munatycooking
22/02/2012 at 6:41 am@Marina, glad you liked my humble blog 🙂
Alyssa
24/02/2012 at 6:26 amThat looks delicious! I’ve been in the Gulf for almost 7 months but have yet to figure out what a traditional Arabic breakfast looks like. I love the flavors of this pancake. And I love your blog, by the way!
julia
14/04/2013 at 7:39 pmMy husband was from Kuwait and we always had dates which we used in so many ways. My favorite spice(s) are cardamom and saffron I can hardly wait to try this recipe!
munatycooking
14/04/2013 at 10:07 pmHi Julia, the combination of cardamom and saffron is amazing specially in dessert. I hope you like it 🙂
tame
01/12/2015 at 7:14 amWhere do you add the cardamom? 🙂
munatycooking
01/12/2015 at 10:01 amObviously I was half asleep when writing this recipe! I have modified it, thanks for letting me know 🙂