Saffron-Orange Mini Pancakes

In a large bowl, whisk together spelt flour, coconut sugar, baking powder, baking soda, salt, and crushed saffron.

Stir in the orange zest for a citrusy punch.

In another bowl, beat the eggs, then add milk, melted ghee, and vanilla extract.

Gradually combine the wet ingredients with the dry, mixing just until the batter is smooth.

Preheat a non-stick skillet over medium heat and lightly grease with ghee.

Place the 5-inch round cookie cutter or ring mold on the skillet and pour batter inside to fill about 1/4 inch thick.

Cook until bubbles form on the surface, then remove the mold, flip the pancake, and cook until golden brown.

Repeat with the remaining batter, ensuring all pancakes are uniformly 5 inches in diameter.

In a mixing bowl, use an electric mixer to whip the cream until soft peaks form.

Gently fold in maple syrup or honey and orange blossom water.

Stack two or three pancakes per serving.

Between each layer, add a dollop of the orange blossom water whipped cream.

Top the final layer with more whipped cream and a sprinkle of orange zest.

Place the Orange Flower: After you have layered the mini pancakes with orange blossom water whipped cream and added the top layer of cream, gently place an edible orange flower on the center or slightly off-center for an artistic look.