Say goodbye to boring old pancakes and try this Rooh Afza and Strawberry pancake stack jam-packed with floral and fruity flavors. Fluffy buttermilk pancakes layered with creamy Rooh Afza whipped cream and strawberries, it’s a simple recipe to take your regular breakfast to a whole new level.
If you’re new here, let me tell you something about myself – I will always, ALWAYS try to give regular dessert recipes a South Asian twist. And today, it’s time to turn your regular-old stack of buttermilk pancakes into something super special with a desi twist – say hello to Rooh Afza and strawberry pancakes.
So in case you’re unaware, Rooh Afza is a sweet syrup that’s very popular in both India and Pakistan. it’s generally used to make a milk or water-based drink but is also commonly used in desserts. It has a very rose-forward flavor profile and tastes quite sweet and floral. It’s especially popular during the month of Ramadan.
With the summer sun literally hanging over our heads, I wanted to turn my regular stack of pancakes into something more fruity and refreshing, and this recipe layered with Rooh Afza whipped cream and strawberries was the perfect solution, and it could not be any easier.
So let’s get into the recipe.
Buttermilk Pancakes
I’ve used my signature buttermilk pancake recipe here. It’s super easy and results in thick, soft, and fluffy pancakes every time. Oh, and did I tell you that you can make it in one bowl?
Here are the steps for making the buttermilk pancakes.
- In a bowl, add the flour, baking powder, sugar, and salt and give it a quick whisk.
- Add the buttermilk, egg, and vanilla and whisk until just combined. If you don’t have buttermilk, mix regular milk with a tsp of vinegar and let it sit for 10 minutes before using.
- Gradually add the melted butter while whisking the batter and mix until the butter is just combined. The batter may have a few lumps, which is completely fine.
- Let the batter rest for 15 minutes, this makes the pancakes more fluffy.
- Heat a non-stick pan on medium, then add two spoonfuls of batter and spread it on the pan evenly. Let it cook on medium heat until the top starts to bubble and the bottom is golden brown. Flip and cook for another minute or two. You will have to keep adjusting the heat to make sure that the pancakes do not burn.
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Rooh Afza Whipped Cream
The Rooh Afza cream could not be any simpler. It’s basically just cream mixed with Rooh Afza. I like to add a little cardamom powder for added flavor but it’s completely optional.
Here are the steps for making the Rooh Afza whipped cream.
- In a bowl, add the liquid whipping cream, Rooh Afza, cardamom powder (if using), and salt and whisk until the cream reaches stiff peaks and is fully stable. You can add more or less Rooh Afza based on your taste.
- Layer the pancakes with whipped cream and strawberries, and finish with more whipped cream, strawberries, and a drizzle of Rooh Afza.
Easy, right?
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Rooh Afza & Strawberry Pancakes
Equipment
- Hand whisk
- Electric Whisk
- Non-stick or stainless steel pan for cooking pancakes
Ingredients
Pancakes
- 120 grams flour
- 30 grams sugar
- 10 grams baking powder
- 1/2 tsp salt
- 150 ml buttermilk can be substituted with regular milk mixed with 1 tsp vinegar
- 1 egg
- 1 tsp vanilla essence
- 30 grams unsalted butter melted
Rooh Afza Whipped Cream
- 120 ml liquid whipping cream/heavy cream
- 30-50 ml Rooh Afza syrup
- 1/2 tsp cardamom powder optional
- 1/4 th tsp salt
- 100 grams strawberries sliced or chopped
Instructions
- Mix the flour, sugar, baking powder, and salt, in a bowl using a hand whisk120 grams flour, 30 grams sugar, 10 grams baking powder, 1/2 tsp salt
- Add the buttermilk, egg, and vanilla essence and whisk until combined, then gradually pour the melted butter into the mixture while whisking until completely combined. The batter might be slightly lumpy.150 ml buttermilk, 1 egg, 1 tsp vanilla essence, 30 grams unsalted butter melted
- Heat the pan on medium, then pour two spoonfuls of the batter and spread it evenly. Let it cook until the top starts bubbling and the bottom is golden brown, then flip and cook for another 1-2 minutes. Keep adjusting the heat as you go.
- Make the Rooh Afza whipped cream: In a bowl, add the liquid whipping cream, Rooh Afza, cardamom powder (if using) and salt and whisk until the cream becomes fluffy and reaches stiff peaks.120 ml liquid whipping cream/heavy cream, 30-50 ml Rooh Afza syrup, 1/2 tsp cardamom powder, 1/4 th tsp salt
- Once all the pancakes are ready and slightly cool, layer them with the whipped cream and strawberries, finishing with more cream and strawberries and a drizzle of Rooh Afza.100 grams strawberries
Notes
If you’re looking for a refreshing and fun breakfast, this will definitely become one of your favorites.
If you give this recipe a try, let me know how you liked it in the comments! And of course, share it with me on Instagram.
PS: If you like Rooh Afza, you’ll love these recipes!
Until next time!
