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Giant Gulab Jamun Pancake

Part cake, part gulab jamun - ready in 20 minutes. A delicious desi twist for your next brunch!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Brunch, Dessert
Cuisine: American, pakistani
Keyword: dessert, Vegetarian
Servings: 4

Ingredients

  • 1 cup All purpose flour
  • 1/3 cup cornmeal (medium to fine ground)
  • 2 large eggs
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cup buttermilk (divided)
  • 4 tbsp melted butter (divided)
  • 1/2 tsp cardamom powder
  • 1/4 tsp saffron
  • 1 tbsp rose water
  • 2 tbsp slivered almond, plus more for garnish (optional)
  • 2 tbsp oil (I use avocado oil)
  • maple syrup or honey (or see the recipe notes for a more authentic flavoured simple syrup option)

Instructions

  • Preheat the oven to 375F.
  • In a medium bowl, whisk together 1 cup AP flour with 1/3 cup cornmeal. Set aside.
  • In another medium bowl, whisk together 2 eggs, 3 tbsp sugar, 1 tbsp baking powder, 1 tsp salt, 1/4 tsp saffron, 1/4 tsp cardamom powder. Mix well until it turns a light yellow colour and is nice and smooth.
  • Add 3/4 cup of the buttermilk and half the dry ingredients into the egg mixture, whisk until just mixed (careful not to over mix). Add the remaining 3/4 buttermilk, dry ingredients and 2 tbsp melted butter. Mix again until just mixed. The mixture will still be a bit lumpy.
  • Add 2 tbsp of slivered almonds and mix until just combined. Set aside.
  • Heat a large oven proof, non-stick frying pan on medium high heat. Add 2 tbsp oil and 2 tbsp butter. Heat until until the butter stops foaming, about 2 minutes.
  • Turn to heat down to medium and add the pancake batter to the pan, using the back of a spatula or spoon to gently smooth out the mixture to spread out to the edges of the pan.
  • Cook on medium heat for 5 minutes. The edges will start to cook and pull away from the pan. But the centre will still be quite wet, with bubbles starting to pop on top (like a pancake).
  • Transfer the pan to the oven. Bake for 10-12 minutes.
  • Remove from the oven, and place a large serving plate on top of the pan and gently flip! The giant pancake should come off the pan very easily.
  • Sprinkle with some slivered almonds and a generous drizzle of maple syrup or honey.

Notes

Optional: To give this that extra gulab jamun flavour douse the whole thing in a flavoured simple syrup. To make your simple syrup boil 1/2 cup sugar with 1/2 cup water, 2 tbsp rose water, and 1 tsp lemon juice. Add 1 cardamom pod and a pinch of saffron for flavour. Allow the syrup to come to a boil to dissolve the sugar. Let it cool and pour over your gulab jamun pancake!