Pancakes with saffron and rose water

Ingredients for 4 servings:

• 400 g wheat flour
• 300 ml milk
• 100 ml mineral water
• 100 ml rose water
• 200 g sugar
• 1 g saffron threads
• 4 eggs
• 1 pinch of salt, if needed
• butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, grind the saffron threads in a mortar and pestle and soak them in about 100 ml of milk at about 60°C for at least 2 hours. This is the best way to develop the aroma and color. Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form. Set the egg whites aside. Mix the remaining ingredients, including the egg yolks, into a smooth batter, then carefully fold in the egg whites. The egg whites and sparkling water make the pancakes particularly fluffy. Let the batter rest for about 30 minutes. It’s common practice to add a pinch of salt to sweet dishes, which you can of course add. We used salted butter instead for frying. The amount of sugar might seem a bit high and can of course be varied. However, I recommend being generous, as sugar is an essential flavor carrier for the saffron and rose water. It is a sweet dish! Now cook the pancakes in a pan over medium heat in a little butter. Note: After an overnight stay in a desert camp, these pancakes were served to us for breakfast and were very popular.