Persian Saffron Love Pancakes

Updated: Jun 6, 2021

A kiss from Persia. I made these pancakes especially for Valentines, it's one I've made before, but not blogged about. My love for everything Persian has touched the glorious pancake, and what a pancake this is! I promise, you won't be disappointed. It is sunshine on a plate caressed with a silky smooth and velvety rosewater and cream syrup.

There are layers of sprinkled pistachio, almond and rose petal garnish that give it a semi crunch against the fluffiness of the blissful saffron love pancake, pulling all the mystic flavours of Iran on a plate.

I've made sure that the saffron love pancakes are not overly sweet, as the rosewater and cream syrup is sublime, balancing both the sweetness and flavour of the saffron from the pancake and the rosewater in the syrup.

Go to my YouTube Channel at LK Bonabi to see how I make Persian Love Pancake. Don't forget to subscribe to see more videos as I add them!


For the Persian love pancake

1 cup self-raising flour

1 tsp baking powder

2 medium sized egg

1 cup whole milk

1/8 cup single cream

1/4 cup caster sugar

1/8 cup oil

1/4 tsp vanilla extract

1/4 tsp ground saffron

For the rosewater & cream syrup

1/2 cup water

2 tsp rose water

1/4 cup granulated sugar

1tbsp single cream

1/4 tsp ground cardamom

For the garnish between and over the love pancakes

1 tbsp ground pistachio slivers

1tbsp ground almond slivers

1/2 tbsp crushed rose petals

1tbsp granulated sugar

1/4 tsp cardamom


Step 1

  • Separate the egg whites from the egg yolk

  • Place the egg yolk in a large bowl

  • Add the caster sugar, saffron, vanilla extract, baking powder, cream, oil and milk

  • Whisk with until smooth

  • Gradually add the flour and continue to whisk until you get a silky smooth saffron yellow batter (if your batter has lumps sieve the batter to remove them)

Step 2

  • In a separate bowl add the egg whites

  • Whisk the egg white until stiff and form peaks

Step 3

  • Gradually fold the egg whites into the saffron batter a couple of spoonful's at a time

Step 4

  • Place the frying pan on low heat and allow to warm up

  • Pour a ladle of the batter into the frying pan and allow the pancake to form small holes on top. This is an indication that your pancake is ready to turn over.

  • Once ready, turn your pancake over and allow 2 minutes on this side, or until you see your pancake has a light brown tinge to it.

  • Remove from the pan

  • Sprinkle the ground pistachio and almond garnish on top of the first pancake

  • Repeat the above steps until you've made all your Persian saffron love pancakes in beautiful layers

For the garnish between and over the love pancakes

Step 1

  • In a grinder grind the pistachios, almonds, granulated sugar and rose petals. I've kept them slightly coarse as I love the smooth and crunchy combination

For the rosewater & cream syrup

Step 1

  • Add the sugar, rosewater and cardamom to a small saucepan

  • Add the water and allow to boil for 5 minutes until a semi thick syrup forms

  • Remove from the heat

  • Add the cream and mix thoroughly and set aside

Enjoy this beautiful pancake with Persian saffron tea, for yourself or with your loved one. Happy eating. Noosh-e-jaan 😃

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