This article was originally published on January 18, 2017.
Every time I stop into the Mediterranean market, I always grab a bottle of rose water because I go through it so quickly as a facial toner and mask. Last time I bought a couple bottles, and the cashier asked me if I was going to be baking something. I had never thought of using the rosewater to cook with, but I did notice on the back of the bottle there was a recipe for rose syrup. I have been wanting to try this ever since, but I didn't know what to eat it with. On my last trip to Brooklyn, I had an amazing rosewater waffle, so I wanted to make this syrup to go with that waffle.
When I researched rosewater and its flavor pairings, I noticed a lot of recipes combined it with cardamom and pistachios, so I made sure to incorporate these flavors. The rose water and petals give this waffle a light, floral flavor while being nice and filling. I love the fragrance the syrup gives off while cooking, and I would recommend trying to substitute this for simple syrup in certain cocktails.
Vegan Breakfast Recipes: Pistachio Rose Water Belgian Waffles
1. Turn on your waffle iron so it can heat up while you prepare the ingredients.
2. In a large bowl, add all of the dry waffle ingredients and whisk together.
3. Create a small well in the middle of the bowl, and pour in the wet waffle ingredients. Whisk until all of the flour is incorporated. Pour onto waffle iron.
4. While the waffle is cooking, prepare the rose water syrup. Add all of the ingredients to a small pot and simmer for about five minutes or until the sugar melts. Remove from heat and set aside.
5. To prepare the whipped topping, open up a can of chilled coconut milk and scrape off the top thick layer of cream.
6. Put the cream in a bowl with the rose water and powdered sugar, and beat on high until fluffy. Keep refrigerated.
7. Top waffle with syrup, whipped topping, rose petals, and pistachios.