Syrian Buttermilk Pancakes with Pilaf Topping
A twist on traditional pancakes, these Syrian-inspired buttermilk pancakes are topped with a crispy pilaf mixture for a delightful breakfast treat.
Ingredients
- ●1 1/2 cups buttermilk
- ●1 1/2 cups all-purpose flour
- ●2 tbsp indulgent syrup (optional)for serving
- ●1 cup cooked pilaf
- ●2 tsp olive oil
- ●2 tsp granulated sugar
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1 tsp salt
- ●1 tsp pilaf spices (e.g. cumin, coriander)
Instructions
- 1
Preheat a non-stick skillet or griddle over medium heat.
- 2
In a large bowl, whisk together flour, sugar, and salt.
- 3
In a separate bowl, whisk together buttermilk, eggs, and vanilla extract.
- 4
Add the wet ingredients to the dry ingredients and stir until combined.
- 5
Heat the olive oil in the skillet or griddle.
- 6
Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
- 7
Cook the pancakes for 2-3 minutes, until bubbles appear on the surface.
- 8
Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
- 9
Serve the pancakes with pilaf topping (see below).
- 10
To make the pilaf topping, heat the cooked pilaf in a pan over medium heat.
- 11
Add the pilaf spices and stir until combined.
- 12
Cook for an additional 2-3 minutes, until crispy and golden brown.