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Khanfaroush – Persian Saffron & Cardamom Pancakes

Khanfaroush – Persian Saffron & Cardamom Pancakes

Makes your kitchen smells of saffron, cardamom, and rose water.

Course afternoon tea, breakfast, brunch, pancakes
Cuisine arabian food, iranian cuisine, Persian Food
Keyword Khanfaroush – Persian Saffron & Cardamom Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 15 Pancakes
Author Labsalliebe

Ingredients

KHANFAROUSH – PERSIAN SAFFRON & CARDAMOM PANCAKES

  • 1 tsp saffron threads finely ground
  • 6 eggs
  • 55 g fine sugar
  • 120 g rice flour
  • 75 g wheat flour
  • 1 tsp baking powder
  • 1 tbsp rose water
  • 1 tsp cardamom
  • 1 pinch of salt
  • powdered sugar for dusting
  • coconut oil for frying

Instructions

HOW TO MAKE KHANFAROUSH

Grind the saffron

  1. Crush the saffron threads finely using a mortar.

Prepare the batter

  1. Beat the eggs and sugar until creamy.
  2. Add rice flour, wheat flour, baking powder, rose water, cardamom, saffron, and salt.
  3. Mix until smooth.

Let the batter rest

  1. Cover and let it rest for 30 minutes.

Fry the pancakes

  1. Stir well again before frying.
  2. Heat 1 tablespoon coconut oil in a non-stick pan over medium heat.
  3. Add 2–3 tablespoons of batter per pancake.
  4. When small bubbles appear on the surface, gently flip once.
  5. Do not flip too early and do not flip too often — patience makes them juicy!

Serve warm

  1. Drain briefly on kitchen paper.
  2. Serve immediately or keep warm in the oven.

Recipe Notes

Perfect with berries, date syrup, sesame, or just powdered sugar.