Persian Pancake Recipe
We love pancakes here at My Little Persian Kitchen! But who doesn’t? They are such a nostalgic treat and so versatile too. Sweet or savoury, scotch, crepes or buttermilk, I like them all.
Every year as a child we would have pancakes for dinner on pancake day without fail. They would be plain with lemon juice and sugar, some with sultana’s in, some without. Always hot & straight out of the pan, they always felt like such a treat. I mean, when else in the year can you legitimately eat cake for dinner?!
This variation is one of my faves. They are super quick, crisp on the outside and fluffy in the middle and perfect with a good drizzle of maple syrup or glug of honey. Yum! Happy flipping! 🙂
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My Little Persian Pancakes
2 cups of plain flour
1 tsp baking powder
1 free range egg
1 3/4 cups of whole milk
1/2 teaspoon ground cardamom
Place all ingredients in to one bowl and mix with a whisk for a few minutes until their are no lumps in the batter
Heat a heavy bottomed skillet pan with a tiny bit of butter or oil
When the pan is nice and hot, pour in spoonfull’s of the mixture until the size pancake desired is formed
Heat until little air bubbles form. Flip over to the other side and cook for around 1 minute or until golden.
Eat hot with a good douse of maple syrup! Nooshe jaan x