Place the honey, saffron, and a pinch of salt into a saucepan. Place this on a low simmer until gently bubbling

Once at a gentle bubble, simmer on low for 5 minutes then take off the heat. It will continue to infuse

Place the double cream, vanilla, icing sugar, and rose water into a large mixing bowl

Begin whisking until the cream thickens to stiff peaks. Take care not to over whisk as this can cause the cream to split and become grainy

Place the self raising flour, baking powder, salt, sugar, and ground cardamom into a mixing bowl

Melt the butter in the microwave in 10s increments, it won’t take long at all. Then add to the dry mix along with the milk. Whisk till the flour is just incorporated. A few lumps are absolutely fine

Add the ground pistachios to the pancake batter and fold until the pistachios are evenly incorporated

The batter should be relatively thick in order to make fluffy pancakes

Place equal scoops of batter on to a pre-heated non stick pan over a medium-low heat and cook until golden brown, then flip and repeat. I like to use an ice cream scoop for this.

The batter should spread slightly as soon as it’s on the pan, if this doesn’t happen it means the pancake batter is slightly too thick. Add 1-2 tbsp more milk and fold in

A good indication of when to flip will be bubbles across the surface and the edges will appear matte

I recommend briefly reheating the saffron honey when serving, followed by a generous scoop of the rose whipped cream, more ground pistachios, and a finishing touch of dried rose petals