Nothing tastes better than hot, buttery pancakes on a lazy Sunday morning. Easily impress your family and friends with fragrant, artisan style pancakes by taking the basic pancake breakfast up to the gourmet level.
First of all these aren’t just any pancakes. The flavors are all about freshly squeezed oranges with a hint of cardamom. They are mouthwatering on their own and taste divine with orange marmalade or fruit preserves. When you make these, the entire kitchen smells of fresh oranges, and they taste even better when reheated.
If you are feeling creative, this recipe is also particularly versatile. For plain buttermilk pancakes, omit the orange and cardamom flavors and simply substitute more buttermilk for the orange juice. For chocolate chip or blueberry pancakes, evenly distribute the chips or berries to the batter as soon as you add it to the griddle. In fact, you can even add walnuts for a delicious crunch. Dollar sized pancakes can be slathered in clotted cream and jam and served as a sweet snack to share with friends.
Orange Cardamom Pancakes
- 1 1/2 cups All purpose flour unbleached
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tbsps white sugar
- 1 cup butter milk
- 1 egg large
- 3 tbsps butter, unsalted melted
- 1/4 tsp cardamom powder
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1 tsp triple sec optional
- In a large bowl, add the dry ingredients and mix. Make a well in the center and add the liquid ingredients. Mix the batter until there are no flour streaks but the batter is still lumpy.
- Heat a hot griddle or frying pan over medium heat. When the pan is hot, lightly grease the griddle with butter and add 1/2 cup of batter for regular sized pancakes. Wait till bubbles just begin to pop before flipping. The cooked side should be golden brown. Adjust the heat lower, if the cooked side is too dark. Set pancake aside when cooked throughly. Repeat. Serve hot.
- The pancakes pair very well with fruit, warm maple syrup and marmalade.