Egg-Free Semolina Pancakes with Rosewater Syrup

Ingredients

• 1 cup Semolina flour
• 0.5 cup All-purpose flour
• 2 tablespoons Sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Cardamom, ground
• 1 tablespoon Flaxseed meal
• 3 tablespoons Water
• 1 cup Milk (dairy or non-dairy)
• 2 tablespoons Melted butter or oil
• 1 tablespoon Rosewater
• 0.5 cup Sugar (for syrup)
• 0.25 cup Water (for syrup)
• 1 tablespoon Rosewater (for syrup)

Instructions

1. 1In a small bowl, combine the 1 tablespoon flaxseed meal with the 3 tablespoons water. Let this mixture sit for 5 minutes to thicken.
2. 2In a large bowl, whisk together the 1 cup semolina flour, 0.5 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 0.5 teaspoon ground cardamom.
3. 3Add the thickened flaxseed mixture, 1 cup milk, 2 tablespoons melted butter or oil, and 1 tablespoon rosewater to the dry ingredients in the large bowl. Stir gently until everything is just combined. Do not overmix.
4. 4Heat a lightly oiled griddle or frying pan over medium heat, approximately 325°F (160°C).
5. 5Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, until the edges look set and bubbles start to form on the surface, and the underside is golden brown.
6. 6While the pancakes cook, make the syrup: In a small saucepan, combine the 0.5 cup sugar and 0.25 cup water. Place over medium heat, approximately 300°F (150°C), and stir until the sugar completely dissolves.
7. 7Remove the syrup mixture from the heat and stir in the 1 tablespoon rosewater.
8. 8Serve the cooked pancakes warm with the prepared rosewater syrup.

Substitutions

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