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.
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.
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.
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 are:
Floral & Fragrant
Delicious
Soft & Fluffy
10 Ingredients
Perfect for Brunch
Valentine’s Day Pancakes
Love Pancakes
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 1/4 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 with Raspberry Butter
Ingredients
for the raspberry butter
- 2 tbsp unsalted butter, softened
- 1 raspberry, finely chopped
- 1/2 tsp white sugar
for the rose cardamom coconut pancakes
- 1 1/2 cups all-purpose white flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp brown sugar
- 1 1/4 cups organic grass-fed whole milk
- 1 organic pasture-raised egg I like VitalFarms
- 1 tbsp unsalted butter, melted I like KerryGold
- 1/4 tsp rose water extract
- 1/4 tsp cardamom
- 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 1/4 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.
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!
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