For the pancakes: Mix milk and vinegar in a bowl and set aside for 10 minutes.
Mix the flour, baking powder, salt, sugar, and cardamom in a large bowl. Set aside.
After 10 minutes, whisk the egg, butter, and rose water into the milk mixture.
Add the wet ingredients to the dry ingredients, mixing well with a wooden spoon. Do not overmix the batter.
Heat a nonstick pan or a griddle over medium heat.
Pour the batter into the pan with a 1/3-cup measuring cup, to ensure evenly sized pancakes. When bubbles start to appear on the edges of the pancakes and on the surface, flip them using a spatula and finish on the other side. Remove from the pan.
For the syrup: Sprinkle ground saffron on the ice cubes and let them sit on the counter until the ice melts at room temperature. Store in a jar and keep in the fridge for up to 5 days.
Pour sugar and water in a saucepan and bring to a simmer over medium heat. Simmer for about 5 to 8 minutes, until it has the consistency of maple syrup. Add in the rose water and bloomed saffron and simmer for 2 minutes. Turn the heat off and serve the saffron-rose syrup with pancakes.