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Rosewater and pistachio pancakes!
Whisk together the flour, sugar, baking soda and salt.
Beat together the egg, oil, rosewater and soy milk.
Crush the pistachios with a mortar and pestle and mix half into the batter. Whisk the flour into the batter.
Heat a frying pan with a little oil and pour a small drop of batter. Cook on one side until golden then flip over and cook on the other side.
Serve with the remaining pistachios and a drizzle of maple syrup.
Cook along with #CookingSuperstar Anubhav of From Bowl To Soul