To prepare rose sugar:

Cup of Yum
1. Combine rose petals and sugar in a large jar. Stir well to combine. Let sit in a dark place for at least 24 hours and preferably a week, allowing the flavours to combine. The sugar will keep for months in a tightly sealed jar in a dark, cool place.

To prepare the gluten-free Russian pancakes:

1. In a large bowl, whisk the egg with the sugar and salt. It is not necessary to whip vigorously, just stir so that the sugar and salt dissolve in the egg.
2. Whisking constantly, gradually add the room-temperature kefir to the egg mixture.
3. Working gradually and whisking constantly, add gluten-free flour to liquid mixture, 2 TBs at a time. Whisk well to combine after each addition.
4. Once all the flour has been fully incorporated into the batter and there are no lumps, add the soda. If you are adding any additions - berries, raisins or additional rose petals - do so now, as you will not be able to mix the batter later.
5. Stir batter once to incorporate the soda and let gluten-free Russian pancake batter rest for 15 minutes - this will give the kefir and soda time to activate. When the batter is ready to continue, you will see little bubbles appear on the surface.
6. Preheat a large pan or skillet to medium-high heat. Add 2 TBs of vegetable oil, and lower heat to medium.
7. Dip a tablespoon into vegetable oil. Working from the sides of the bowl rather than from the center, remove 1 heaping tablespoon of batter, trying not to disturb the rest of the dough. Transfer it neatly to the pan and fry over medium heat until bubbles appear (about 2 minutes). Repeat until pan is full. With a spatula, flip pancakes and fry on the other side for about a minute. Continue frying until batter runs out, adding 1 TB of oil to the pan on every second batch.
8. Serve gluten-free Russian pancakes immediately with additional kefir and rose petals.