Ground coffee adds a subtle pop of flavor with the unique tones of rose water in the syrup to make these traditional pancakes not so traditional.
In a mixing bowl, mix together the flour, sugar, salt, baking powder and coffee.
In a separate bowl whisk together the egg, milk, and butter.
Slowly mix the flour mixture into the wet mixture. Whisk together until combined but do not over whisk, some lumps are normal.
Let batter rest for 5-10 minutes.
In the meantime, heat a skillet or griddle to medium heat.
Lightly grease the skillet with non-stick cooking spray. Using a 1/4 cup to measure out the pancake batter, add it to the skillet, pouring in a centered stream so it forms a circle. Repeat with remaining batter 2 at a time so as not to crowd the pan for flipping purposes.
Cook pancakes about 2-3 minutes on each side, or flip once you see bubbles begin to form.
Once pancakes are a perfect golden brown serve hot with a dab of butter and rose water maple syrup.
Combine the 1/3 cup maple syrup with 1-2 teaspoons of rose water in a small bowl and serve.