Easter Pancakes With Roses
2 TB sugar
1/2 tsp salt
2 cups kefir
2.5 cups flour
1/2 tsp baking soda
Make rose sugar by combining 1/4 cup edible rose petals with 1 kg sugar
In a large bowl, whisk the egg with the sugar and salt.
Whisking constantly, gradually add the room-temperature kefir to the egg mixture.
Working gradually and whisking constantly, add gluten-free flour to liquid mixture, 2 TBs at a time. Whisk well to combine after each addition.
Once all the flour has been fully incorporated into the batter, add the soda. Stir batter once and let pancake batter sit for 15 minutes.
Preheat a large pan or skillet to medium heat. Add 2 TBs of oil. Drop 1 heaping tablespoon of batter to make each pancake.
Drizzle Easter pancakes with additional kefir.
Sprinkle with more rose petals.
Serve and enjoy!
Try our Easter pancakes today!
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