Emirati Pancakes with Saffron

In a large bowl, whisk yeast, saffron, cardamom, salt, sugar, water, milk, and egg together. Whisk in flour until there are no lumps. Cover with plastic wrap and set aside at room temperature for one hour to allow the batter to rise. After one hour, preheat your Traeger flat rock or griddle to medium heat. Whisk the batter again. Brush melted butter onto the flat rock. Pour six ladles of pancake batter onto the griddle, spreading the batter thinly. When bubbles come to the surface, flip pancakes over and cook for another one to two minutes until golden brown. Remove from the griddle and place to the side on a plate. Finish the remaining batter to make an additional six pancakes. Brush remaining melted butter over the cooked pancakes and top with fruit (macerated strawberries, blueberries) and whipped cream to serve.