I hate when the pancake itself is bland and you need a lot of syrup to compensate. These pancakes do not have this problem. The batter is infused with the sweet saffron and cardamom milk which is later used again as the syrup. This means that you can eat these pancakes on their own and they taste so floral and cardamom-y. However, if you want to boost the flavor even more, pour over the reserved saffron and cardamom milk, which the pancakes will soak up like a sponge. It gives a similar texture and taste as biting into a milk-soaked rasmalai.
