SAFFRON PANCAKES

DELICIOUS SAFFRON PANCAKES

Delicious fluffy pancakes which almost taste like dessert at the breakfast table with the beautiful aroma and golden color added by use of Zafferan & Co. Saffron in the batter. A recipe which you will make again and again for its quick and simple yet elegant to dress up weekend mornings or birthdays. A basic flour, eggs and milk batter infused with exotic aroma of sweet smelling saffron- these pancakes are really delectable.

Recipe (Makes 5-6, 4 inch pancakes )

• 3/4 tsp ZAFFERAN & CO. Saffron

• 1 +1/4 cup all purpose flour

• 2 tbsp granulated sugar

• 1 tsp baking powder

• 1/8 tsp salt

• 1 large egg

• 2 tbsp melted butter, cooled

• 1.5 cup whole milk

• Butter - for cooking

• To serve - Syrup, sliced almonds, whipped cream, cut up fruits etc

Method

Using a mortar  & pestle, grind the saffron with a pinch of sugar to a fine powder. Add 2 tbsp of warm milk, mix well and set aside to infuse.

In a large bowl, whisk together the flour, sugar, baking powder and salt. In a smaller bowl, crack the egg, beat nicely and add the melted butter. Whisk again to combine. Add milk and whisk again to combine everything.

Make a well in the center of the flour mixture and pour in the egg & milk mixture. Fold gently using a rubber spatula to mix. Add the saffron and fold again to mix everything, do not mix a lot, it is okay if the batter is a little lumpy. The batter should be lacey, if you feel that the batter is thick, add extra milk to if its on loose side, add flour.

*NOTE: The quantities in the recipe are to be used as a guideline, since flours have varied absorption quality.

Heat a cast iron griddle or a non stick frying pan over medium high heat. Add a knob of butter and let melt. Pour 1/3 cup of the batter onto the griddle. When the top of the pancake is set and you see a lot of bubbles, flip and cook on the other side. Serve warm.

© ZAFFERAN & CO.