Rose water has been added to our meal for centuries, as it enhances the taste of the individual components. Recipes for various culinary specialties can be found in Middle Eastern, Arabic, French and Balkan cuisine. I will gradually introduce you to the most interesting ones. Today we start with something absolutely simple, and these are weekend mini pancakes with Organic rose water from a Bulgarian Rose. This highest quality Organic flower water comes from organic controlled agriculture, does not contain preservatives, has undergone the strictest control and is suitable for food preparation.
We will need:
3 whole eggs
400 g of quality white unsweetened yoghurt (1 large cup)
1.5 cups sifted white flour
2 teaspoons baking soda
2 tablespoons quality oil (sunflower or olive)
3-4 tablespoons Organic rose water or ¾ tasting glass (see photo)
First, sift the flour through a sieve. Pancakes will be more fluffy. We will add 2 teaspoons of baking soda to it to support the airiness more. Add 3 eggs, yogurt, oil to the second whisk and mix. Add rose water to the mixture and finally mix the already prepared sifted flour with baking soda. Make a slightly thicker pancake batter. And shovel it onto the pan.
Put a measured amount on the heated pan – 1 pancake = 1 tablespoon of the mixture. Fry classically on both sides.
At the end of the pancakes, dust with icing sugar, which emphasizes the aroma of roses. Deliberately try one without sugar and one with sugar. The difference is obvious. You’ll see it’s just dusty.
I wish you good taste and expect more recipes with our hydrosols.