Directions

For pancakes:

1. Mix the milk and vinegar in a large bowl and set aside for 10 minutes.
   

2. Meanwhile, mix the flour, baking powder, salt, sugar, and cardamom in a large bowl. Set aside.

3. After 10 minutes, whisk the egg, butter, and rosewater into the milk mixture. Add the wet ingredients to the dry ingredients. Mix until just combined (some lumps are okay).

4. Heat a nonstick pan or griddle over medium heat.
   

5. Pour batter into the pan with a 1/3 cup measuring cup to ensure evenly sized pancakes. When bubbles start to appear on surface, flip pancakes using spatula and finish on other side. Remove from pan.

For syrup:

1. Grind saffron in a mortar and pestle. Mix with 1 Tbsp warm (but not boiling) water and set aside to bloom, about 10-15 minutes.

2. Meanwhile, combine the sugar and water in a saucepan and bring to a simmer over medium heat, whisking to combine.
   

3. Simmer for about 5 to 8 minutes, whisking frequently, until it reaches the consistency of maple syrup. Add in the rosewater and bloomed saffron water and let simmer for 2 minutes more. Remove from the heat.

4. Serve warm saffron syrup over your pancakes. Syrup will keep in the refrigerator for up to 5 days.