- 1 bottle Betty Crocker™ Breakfast Pancake Buttermilk
- 2/3 cup of cold water
- 2 cups of vegetable oil (for cooking)
- 2 cups of sugar
- 1 cup of water
- 1 teaspoon rose water
- Juice from 1/4 of a lemon
- Frying Pan
Heat vegetable oil in frying pan to 180°C
Add 2/3 cup of cold water to Betty Crocker™ Breakfast Pancake Buttermilk Bottle. Shake upside down for 90 seconds.
Pour 1 teaspoon of the pancake batter in the hot oil and fry until golden. Serve hot with sugar syrop.
(lamp icon) Pour in a squeeze bottle with a fine tip for a rounder shape.
(lamp icon) To make it even more indulgent: Drizzle with date syrop instead and garnish with sesame seeds.
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