Light, airy pancakes with a hint of cardamom.

Makes 12

Ingredients:

For the cream:

1/2 cup maple syrup

2 tablespoons heavy cream

1/8 teaspoon ground cardamom

For the pancakes:

1 1/3 cups all-purpose flour

3 tablespoons confectioners’ sugar

2 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon baking soda

3 tablespoons butter, melted

1 1/4 cups buttermilk OR 1 1/4 cups milk mixed with 1 tablespoon plus 1 teaspoon white vinegar

1 egg

To make the maple cardamom cream, combine the syrup, cream, and cardamom in a small saucepan over medium heat.

Cook, stirring occasionally, until heated through. Keep warm.

In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and baking soda.

In another bowl, whisk together the butter, buttermilk, and egg.

Add it to the dry ingredients, stirring until just combined (the batter will still be lumpy).

On a skillet over medium heat, melt a small amount of butter. Spread it around.

Drop the batter by 1/3 cupfuls on the skillet.

Cook until bubbles appear on the surface of the pancakes.

Flip and continue cooking until done.

Serve with the maple cardamom cream.

Printable Version with Adobe

Printable Version with Microsoft Word

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: