[Indian] How to cook Pancakes with saffron syrup
Ingredients
- 150 g (1 cup) plain flour
- 110 g (½ cup) caster sugar
- 2 tsp fennel seeds, coarsely crushed
- 280 g (1 cup) Greek-style yoghurt
- 160 g (⅔ cup) ghee
- pistachios, to serve
- 330 g (1½ cups) caster sugar
- large pinch saffron threads
- ½ tsp ground cardamom
- 1 tbsp rosewater (see Note)
