RCI-BR.004.0051.001
Orange Cardamom Pancakes
American cuisine Breakfast Recipes Vegetarian Cuisine Bread
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- all-purpose bleached flour1 cup
- sugar2 teaspoons
- salt½ teaspoon
- baking powder½ teaspoon
- baking soda¼ teaspoon
- finely grated orange zest1 teaspoon
- ground cardamom¼ teaspoon
- buttermilk¾ cup
- milk¼ cup
- egg1 large
- unsalted butter2 tablespoonsmelted
- vanilla extract1 teaspoon
- Vegetable oil for brushing griddle1 unit
Method
1
Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2
Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3
Whisk orange zest and ground cardamom into dry ingredients.
4
Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
5
Whisk in egg, butter, and vanilla.
6
Add wet ingredients to dry ingredients and whisk until just mixed.
7
Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
8
Increase heat to medium and generously brush skillet or griddle with oil.
9
When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time.
10
Work in batches, if necessary, to avoid overcrowding.
11
When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
12
Cook until pancakes are golden brown on remaining side.
13
Repeat, brushing skillet or griddle with oil.
14
Serve hot.