American

Buttermilk Lemon Cardamon Pancakes

 

I’m always trying to tie in middle eastern flavor into my food.  Whether it be steaks for dinner or toast for breakfast, I’m always trying to find flavors that will transform my ordinary into something extraordinary.  One of my favorite breakfast foods are Pancakes, so I thought that I’ll make a twist on a classic.   Some of my favorite spices that is used a lot in the Middle East are cardamon and cinnamon.  I’ve tried a few different recipes but found that the best combination was with Cardamon, lemon, some cinnamon, and buttermilk.   The spice of cardamon and cinnamon contrasts the sour lemon and buttermilk;together they make a good team. Try out the recipe below!

Lemon Cardamon Pancakes

Buttermilk Lemon Cardamon Pancakes

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients

  • 2 Cups all-purpose flour
  • 2 1/2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon cardamon
  • 1 teaspoon cinnamon
  • 2 1/2 cups buttermilk
  • 2 eggs
  • 1/4 cup of melted butter
  • 1 teaspoon lemon zest
  • 1 lemon
    • (Optional) some powdered sugar for decoration
    • (optional) Green food color

Directions:

In a large bowl mix the dry ingredients together: flour, sugar, baking powder, baking soda, cardamon, cinnamon and salt. In a separate bowl, whisk together the buttermilk, eggs and butter. There after add the juice of 1 lemon and zest to the wet mixture and mix that in as well.

Mix the dry and wet ingredients together and incorporate them through with a whisk until there is no more lumps. Make sure that you are not rocking and rolling in the mixture, if you over stir, it’ll ruin your mixture. (Optional:Add 2 drops of green food color to mixture to make it appear more green. I find this to be more attractive to the eye when people hear that it’s cardamon inside.) Leave the mixture for about 10 minutes.

Heat up a non stick griddle or non stick pan over medium heat. The medium heat cookes the pancake perfectly and prevents it from burning. Also, wipe the griddle or pan before adding more pancakes to prevent burning.

Take 1/4 cup measuring cup, use that to ladle the mixture onto the hot skillet. This will give you pancakes about the size of the palm of your hand. This is great for stacking pancakes. When the cake has bubbles all over the surface, flip it, serve it, eat it!

You may also serve these pancakes with whipped cream, blackberries (or any berries of your choice but goes really well with blackberries) and dust it with powder sugar. Also,it goes well with cooked apples too. Add honey instead of syrup, I find honey goes better than syrup with these pancakes.

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