PREPARATION

1. In a bowl, add 40 milliliters warm milk, 1/4 teaspoon saffron and mix it well.

2. Soak or 10 minutes.

3. In a mixing bowl, add 350 grams all purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon powdered sugar and mix it well.

4. Add 1 beaten egg, 45 milliliters butter, 500 milliliters milk and mix it well to make a thick batter.

5. Then, add the prepared saffron milk and mix it well.

6. Heat 10 grams butter in a pan, add the prepared batter in it.

7. Cook on moderate heat for 2 - 3 minutes and flip it gently.

8. Cook until it turns golden brown in color from both sides.

9. Remove it from heat and keep aside.

10. In a mixing bowl, add 100 grams jaggery, 1 tablespoon fennel seeds, 50 grams maple syrup and mix it well.

11. Add the prepared pancake on a serving plate.

12. Top with vanilla ice cream.

13. Garnish with prepared jaggery fennel maple syrup and almonds.

14. Serve.