I don’t know about you, but I love me some seeds. Poppy seeds, sesame seeds, quinoa seeds… You name it! But my latest discovery included cardamom seeds… and in pancakes! Can something top that? No! At least not for now. Go ahead and make these tasty Cardamom Pancakes and you’ll be thanking me later.
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
3 tablespoons sugar
1 teaspoon ground cardamom (preferably freshly ground)
¼ teaspoon kosher salt
1 ½ cups plain yogurt (not Greek)
1 ½ cups milk (preferably whole or 2%)
4 tablespoons unsalted butter, melted
More butter for greasing the pan
In a medium large bowl miix together the flour, baking soda, baking powder, sugar, cardamom and kosher salt. In a separate bowl, whisk together the yogurt and milk until smooth. Then whisk in the eggs, and the butter. Pour the wet ingredients onto the dry ones, stirring and folding to blend. Don’t over mix the batter, there should be some lumps left. Let it rest for 15 minutes. Preheat a skillet over medium-high heat and spread some butter onto it. With a scoop, pour pools of batter on the hot skillet. When a lip forms around the edge of the pancake after a minute or two, flip it over and cook on the other side until golden. Serve on a plate sprinkling each stack of pancakes with fresh berries and drizzling maple syrup on top.