2-3pinchesof saffroncrushed with mortar/pestle or just crush with fingers
½tsprose waterNielssen Masey rose water
Gulab jamun pancakes from scratch
½cupall purpose flour
2/3cupwhole milk powder
½tbspapple cider vinegar
⅛tsprose waterI used Nielsen Massey
oilto coat nonstick pan for cooking pancake
Or for gulab jamun pancake with boxed, pre-made pancake mix
½tspfinely ground cardamom
1cupmilk of choice dependent on your preference for pancakes
Bring water, cardamom, sugar, saffron to a boil. Once boiling reduces to low-medium heat for a few minutes ensuring sugar has dissolved. Add maple syrup and bring to boil then turn off stove. Take off heat. It will slightly thicken as it cools.
Option 1: Make gulab jamun pancakes from scratch
Mix milk and apple cider vinegar and set aside. Measure dry ingredients in a bowl and mix.
Add vanilla and rose water to mix. Mix in buttermilk (milk and apple cider vinegar). Let sit 5 minutes.
Batter will be bubbly after 5 minutes. Heat pan and coat lightly with oil.
Pour batter (it will be thick) and lightly move to shape. Let cook 2-3 minutes on medium. Bubbles will form.
Flip and cook 2-3 more minutes on other side.
Serve with syrup and enjoy!
Option 2: Make gulab jamun pancakes from boxed, pre-made pancake mix
Pancakes: Add in cardamom, milk/water, cardamom and rose water to pancake mix and combine.
Serve: Make pancakes and pour gulab jamun maple syrup all over them!
Syrup: I don't like the idea of drowning my pancakes in mostly sugar syrup so the maple syrup addition makes it healthier and gives the syrup a thicker consistency. Adjust as it works for youMilk powder: Note, I've used whole milk powder, not non-fat powder. This impacts the thickness of the batter.Rose: I've used Nielsen Masey rose water. It is strong so I used a little. Adjust depending on the branch of rose water you use!