This saffron pancakes recipe is a continuation of my campaign to #MakeItAfghan. I’m taking non-Afghan dishes and putting an Afghan twist on it.
If you watched the Instagram video, I changed the order of the ingredients. – it’s better to follow the recipe as I’ve written it.
Tips on Making Good Pancakes.
If you are not used to making pancakes, or if you don’t like the way your pancakes turn out, here are some tips you must follow to get it right:
- Let the batter rest. You must let your pancake batter rest for a minimum of 10 minutes. What makes pancakes great? Fluffiness! When you allow the batter to rest before it hits that griddle, the leaveners can activate, and your pancakes will rise much more.
- Be ready. Freshly served pancakes are the best pancakes. If you have toppings, have them ready. If you have guests, get them ready. You want all your other breakfast food prepared for when those cakes come off the griddle-serve them fresh.
- Don’t flip too early. You don’t want to flip your pancakes too soon. Otherwise, you are going to miss out on a lot of fluffiness. You need to wait until your bubbles form and set. Only then, flip.
Why Saffron Pancakes with Pistachio?
Afghans love pistachios and saffron, that’s why. Afghans do not eat pancakes for breakfast. However, if they did, this is how they would do it.
The pistachios and saffron and saffron syrup add a beautifully earthy flavor profile. Similar to if you’ve ever had a walnut or pecan pancake. Goes well with the syrupy sweet flavors of the cake.
Also, the cake is not too sweet! You don’t want your batter too sweet. This helps your flavors balance so it doesn’t become a “one-note” recipe.
Easily Printable Recipe Below.
As always, we make this recipe easy to print and replicate. I suggest you watch the video if you have any questions. Also, leave a comment. I always respond.
We also have an excellent non-spammy Afghan Cooks Club. Sign up for that too!Print
This is a saffron pancake recipe that’ll change your life.
1 1/4 cups milk
2 tsp vanilla (optional)
3 tablespoons butter (melted) or vegetable oil
1 1/4 cups all-purpose flour
1/4 cup ground pistachios
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon cardamom
whipped cream (optional)
1. Heat 1/4 cup of the milk. Add the saffron and allow it to steep until the milk becomes golden. Set aside.
2. Beat the eggs, milk, saffron, and butter until well combined.
3. Sift all dry ingredients (including the cardamom) into the wet ingredients bowl.
4. Next, gently and quickly mix to combine. Do not overmix.
5. Add the slivered pistachios to combine.
6. Rest batter for 10 minutes.
7. Grease and preheat the griddle. Then, drop 1/4 cup fulls onto the griddle. Once bubbles appear and break, flip.
8. Cover your pancakes with Aahu Barah saffron syrup or maple syrup. You can add some whipped cream and more pistachios for fun.