|Flour||1 1⁄2 Cup (24 tbs) (Maida)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Cardamom powder||1 Teaspoon|
|Saffron||1⁄2 Teaspoon, soaked in 1 tablespoon milk|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Sweetened cream||1 1⁄2 Cup (24 tbs)|
|Ghee||1 Tablespoon (For Frying)|
Mix flour, baking powder, cardamom powder, sugar, buttermilk, saffron, and water as needed, to make a batter of dropping consistency.
Leave for a few hours to ferment.
Heat ghee in a pan and drop spoonfuls of the batter into it, in circular shapes two or three at a time. The edges should be lacy.
When golden, drain and arrange on a platter.
When all pancakes are ready, cool and cover with cream, or serve with cream separately.