Rosewater & Pistachio Feta Pancakes
Fluffy pancakes infused with aromatic rosewater and studded with crunchy pistachios, offering a delightful balance of sweet and tangy flavors. These Middle Eastern-inspired pancakes are topped with a light drizzle of honey and a crumble of salty feta for a truly unique breakfast experience.
Prep Time
35 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
~2 min - 2
In a separate bowl, whisk together the rosewater, eggs, and milk.
~1 min - 3
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
~1 min - 4
Gently fold in the melted butter, chopped pistachios, and half of the crumbled feta cheese.
~2 min - 5
Heat a lightly oiled frying pan or griddle over medium heat.
- 6
Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
~6 min - 7
Repeat with the remaining batter, adding a little more butter to the pan if needed.
- 8
Serve the pancakes immediately, drizzled with honey and sprinkled with the remaining crumbled feta cheese.
~1 min
Tips
- For a tangier flavor, you can substitute some of the milk with plain yogurt. For a deeper rose flavor, add a drop more rosewater but be careful not to overpower.
- These pancakes are best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in a toaster oven or skillet.
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