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    Home » Recipe » Cooking Style » 10 Ingredients or less » Rose Cardamom Coconut Pancakes with Raspberry Butter

    Posted on: Feb 11, 2020 · Modified: Oct 25, 2022 by honeywhatscooking · 2 Comments

    Rose Cardamom Coconut Pancakes with Raspberry Butter

    79 shares
    Jump to Recipe

    Rose Cardamom Coconut Pancakes recipe with step by step photos. Floral, fragrant, soft & fluffy Rose Cardamom Coconut Pancakes topped with Raspberry Butter. It literally melts in your mouth.
    Rose Cardamom Coconut Pancakes with Raspberry Butter

    The time I thought my husband was proposing

    It was 7 months into our relationship. Sanjiv and I were having dinner in New York City. We chatted and ordered drinks and an appetizer. The next thing I know, he pulls out a ring box from his pocket and places it on the table. He looked at me, smiled, and waited for my reaction.

    I was stunned. Shocked. Nervous. Very nervous actually. In my head, I was thinking, “it’s too soon. Why is he proposing now?” Had he proposed to me 10 years earlier, I would have been super excited with a proposal after just 7 months of dating. Back then, I took marriage lightly; I didn't fully understand the idea of marriage. 

    I picked up the box and opened it trying my best to remain calm. It was a classic round band that resembled a wedding band, not an engagement ring. Now, I was really confused. In my head, I was thinking, “heyyyyyy, this isn’t even an engagement ring... I hope he’s not proposing.” I know, I know, I sound stuck up, but it’s true.
    Rose Cardamom Coconut Pancakes with Raspberry Butter

    He fooled me!

    He looked at me and said, “it’s a Promise Ring. Did I scare you?” I looked at him so relieved and said, “YES! 7 months is too soon.” He said, “actually, it's not too soon when you know.”

    My husband knew before me. I was always cautious because I knew that if I married him, I would have to move to California. Moving was an intimidating idea and I wasn't sure if I was ready to leave my family and home on the East Coast. I loved dating him, and in some ways, it was the perfect relationship. He would fly over from California to see me and we would enjoy the best date nights in New York City. It was one of the most magical times of my life because I had the love of my life, my people, and my city all in one place.

    Fast forward time and here we are in sunny California celebrating our 5th Valentine’s Day together. I still reminisce about our first Valentine’s Day which is still my most favorite Valentine’s Day to date.
    Rose Cardamom Coconut Pancakes with Raspberry Butter

    And now Pancakes

    Okay now, let's talk food. I hope you make these delicious and floral Rose Cardamom Coconut Pancakes for your loved ones this Valentine’s Day! If Rose Cardamom isn’t your cup of tea, then here are unbeatable Blueberry Coconut Pancakes--the pancakes that won my hubby over. Enjoy!
    Rose Cardamom Coconut Pancakes with Raspberry Butter

    rose cardamom coconut pancakes with raspberry butter are:

    Floral & Fragrant
    Delicious
    Soft & Fluffy
    10 Ingredients
    Perfect for Brunch
    Valentine's Day Pancakes
    Love Pancakes
    Rose Cardamom Coconut Pancakes with Raspberry Butter

    how to make rose cardamom coconut pancakes recipe and raspberry butter step by step?

    1. In a large bowl, combine the dry ingredients... flour, baking powder, cardamom, salt, and sugar. Stir and set aside.
    2. In a separate bowl - combine the wet ingredients... milk, egg, rose water extract, and melted butter that's slightly cooled. Stir well.
    3. Make the raspberry butter - combine softened butter, raspberry, and sugar. Mix well. Alternatively, you may use a strawberry instead of a raspberry.

    3. Make a well in the center of the dry ingredients, now add the wet ingredients to the dry.
    4. Mix, but DO NOT OVERMIX. The batter will form little bubbles and look a bit lumpy, this is OK.
    5. Add coconut. Gently fold into batter.

    6. Heat up a castiron skillet on low-medium heat. Once hot, spray with Coconut Oil.
    7. Pour a ¼ cup of pancake batter onto the skillet. I cooked two at a time. Once bubbles form on top, about 2-3 minutes later, flip the pancake.
    8. Cook 2-3 minutes until the pancake is cooked is golden brown. Make sure it is cooked in the center. The key is to cook these pancakes on low and slow. Repeat the process until there is no batter left.
    9. Serve immediately. Top with homemade raspberry butter and sprinkle powdered sugar. Alternatively, you may use maple syrup if you prefer.


    Rose Cardamom Coconut Pancakes

    Rose Cardamom Coconut Pancakes with Raspberry Butter

    Floral, fragrant, soft & fluffy Rose Cardamom Coconut Pancakes topped with Raspberry Butter. It literally melts in your mouth.
    5 from 3 votes
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Cuisine American, Indian-Inspired

    Ingredients
      

    for the raspberry butter

    • 2 tablespoon unsalted butter, softened
    • 1 raspberry, finely chopped
    • ½ teaspoon white sugar

    for the rose cardamom coconut pancakes

    • 1 ½ cups all-purpose white flour
    • 3 ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 tablespoon brown sugar
    • ¼ teaspoon cardamom
    • 1 ¼ cups organic grass-fed whole milk
    • 1 organic pasture-raised egg, I like VitalFarms
    • 1 tablespoon unsalted butter, melted, I like KerryGold
    • ¼ teaspoon rose water extract
    • 1 cup sweetened coconut flakes
    • coconut oil spray to grease the pan, or butter works

    Instructions
     

    • In a large bowl, combine the dry ingredients... flour, baking powder, cardamom, salt, and sugar. Stir and set aside.
    • In a separate bowl - combine the wet ingredients... milk, egg, rose water extract, and melted butter that's slightly cooled. Stir well.
    • Make the raspberry butter - combine softened butter, raspberry, and sugar. Mix well. Alternatively, you may use a strawberry instead of a raspberry.
    • Make a well in the center of the dry ingredients, now add the wet ingredients to the dry.
    • Mix, but DO NOT OVERMIX. The batter will form little bubbles and look a bit lumpy, this is OK.
    • Add coconut. Gently fold into batter.
    • Heat up a castiron skillet on low-medium heat. Once hot, spray with Coconut Oil.
    • Pour a ¼ cup of pancake batter onto the skillet. I cooked two at a time. Once bubbles form on top, about 2-3 minutes later, flip the pancake.
    • Cook 2-3 minutes until the pancake is cooked is golden brown. Make sure it is cooked in the center. The key is to cook these pancakes on low and slow. Repeat the process until there is no batter left.
    • Serve immediately. Top with homemade raspberry butter and sprinkle powdered sugar. Alternatively, you may use maple syrup if you prefer.

    Notes

     

    DID YOU MAKE THIS RECIPE?

    Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.

    I love seeing your creations

    Keyword Coconut, Pancakes, Rose
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking

    Pin for Later!

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    Reader Interactions

    Comments

    1. Kasheen W says

      February 23, 2020 at 10:27 pm

      5 stars
      Legit the best tasting pancakes. Period.
      Made them for my husband for valentine's day, and he licked the plate clean before I could even take a picture!
      Love your recipes ??

      Reply
    2. Noeline says

      August 09, 2022 at 3:17 am

      5 stars
      Easy and delicious.

      Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

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