Khanfaroosh (خنفروش) is an aromatic hotcake popular in the region, especially for joyous occasions. Saffron and cardamom are expensive spices, but at the time (pre-oil discovery), even eggs were a prized commodity. Nowadays with modern conveniences, one can whip up a batch any time they fancy. This is a family recipe generously given to me by my dear beloved sister and friend (sharer of ageeli and red velvet cupcakes recipes).
1 1/4 cup sugar
1/2 tsp saffron threads
1/4 tsp turmeric powder
1 1/2 tsp cardamom powder
1 3/4 cup flour
2/3 cup rice powder
oil for frying
In a blender, blend the eggs, sugar, saffron, turmeric, and cardamom until frothy, and almost doubled in volume.
Add the flour and rice powder to the mix and blend again until smooth and incorporated.
Pour the mixture in a nonreactive bowl (porcelain or glazed pottery), cover, and refrigerate overnight.
Next day, stir the mixture to distribute evenly and set aside.
Heat some oil in a pan (about a finger's width deep) over medium heat.
When the oil is hot, drop the stirred batter by teaspoonfuls to form mini hotcakes.
When the edges start to brown, flip and cook a little bit more until both sides are golden. Drain on paper towels while batch frying the rest of the batter.
Serve with some coffee or tea. These little Arabian gold hotcakes are most popular on joyous occasions.
صحة و عافية