Light, airy pancakes with a hint of cardamom.

Makes 12


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


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