ORANGE-CARDAMOM PANCAKES
It's no wonder pancakes are a weekend staple: Their batter comes together in just 5 minutes using ingredients you're likely to have on hand. Here, ground cardamom and fresh orange zest provide an aromatic boost that is sweet and addictive, but subtle enough that you can still pair your pancakes with any typical accompaniments. The recipe is plentiful enough for 12 full-size pancakes, or twice the number of mini pancakes if preparing brunch for a crowd. (As a bonus, the pancake base also doubles as a waffle batter.) A drizzle of maple syrup and a pat of butter are mandatory; a dollop of warmed orange marmalade or chopped Medjool dates would be rousing.
Provided by Klancy Miller
Categories breakfast, brunch, easy, lunch, quick, pancakes
Time 20m
Yield 12 pancakes (4 to 6 servings)
Number Of Ingredients 11
Steps:
- Add the flour, sugar, baking powder, cardamom and salt to a large bowl and whisk to combine. In a medium bowl, whisk the milk, eggs, orange extract, orange zest and 3 tablespoons melted butter until combined.
- Pour the wet ingredients into the dry mixture and mix to combine using a large spoon or rubber spatula. Using a whisk or a handheld electric mixer on high speed, beat the batter until smooth, about 30 seconds.
- Heat a large nonstick skillet or griddle over medium. Add butter for greasing, tilting the pan to coat the bottom. Working in batches, cook the pancakes, using about 1/3 cup batter for each. Cook each batch of pancakes until bubbly on top and golden-brown underneath, 1 to 2 minutes, then flip and cook until golden-brown on the second side, 1 to 2 minutes. Repeat with the remaining batter, adjusting the temperature and adding more butter as necessary.
- Transfer pancakes to serving plates. Drizzle with maple syrup and top with butter, as desired.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 8 grams, TransFat 0 grams
ORANGES IN CARDAMOM SYRUP
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve. Using knife, cut off remaining peel and white pith from oranges. Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.
- Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom. Transfer cardamom and reserved orange peel strip to heavy medium saucepan. Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil. Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes. Cool syrup 10 minutes. Strain, discarding solids in strainer.
- Pour warm syrup over oranges and chill at least 6 hours or overnight.
ORANGE AND CARDAMOM SYRUP FOR PANCAKES/WAFFLES
Make and share this Orange and Cardamom Syrup for Pancakes/Waffles recipe from Food.com.
Provided by Outta Here
Categories Sauces
Time 25m
Yield 2 3/4 cups
Number Of Ingredients 4
Steps:
- Put all ingredients into a saucepan and heat slowly over low heat until sugar has dissolved. Increase heat and boil the syrup for 10 minutes.
- Cool and store in the refrigerator for up to 2 weeks. (Leave pods and zest in while storing, but strain before using).
Nutrition Facts : Calories 656.3, Fat 0.4, SaturatedFat 0.1, Sodium 3, Carbohydrate 167.4, Fiber 1.5, Sugar 162.9, Protein 1.6
SEVILLE ORANGE, VANILLA & CARDAMOM MARMALADE
Make this zesty orange, vanilla and cardamom marmalade to spread on toast, scones or pancakes. It will store for up to a year
Provided by Rosie Birkett
Categories Condiment
Time 1h30m
Yield Makes 2 x 500g jars
Number Of Ingredients 5
Steps:
- Peel and finely chop 7 of the oranges, discarding the pips. Reserve the skin of 3, discarding the rest, and finely chop into fine strips. Halve the remaining orange, skin-on, and finely slice. Add this to the pan with the cardamom seeds and 400ml water. Add the vanilla seeds and throw in the pod.
- Boil for 10 mins until the skins are softening, then add the lemon juice and sugar, stirring constantly. Once the sugar has dissolved, simmer for 30-35 mins. Turn up the heat and boil to set (about 10-15 mins) - the boiling point of jam is 105C. If you don't have a cooking thermometer, try the 'wrinkle test' - spoon some marmalade onto a cold saucer and leave for a minute. If it wrinkles when you poke it and has a fine skin on top, it's ready to set. Pour the marmalade into sterilized jars, top with wax discs and lids, and store for up to a year.
Nutrition Facts : Calories 36 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber
BLOOD ORANGE & CARDAMOM PANCAKES (AEBLESKIVER)
These comforting round buttermilk pancakes are spiked with citrus and spice. A traditional Danish bake, they're called aebleskiver. It's all about hygge!
Provided by Rosie Birkett
Categories Breakfast, Brunch, Dessert
Time 50m
Yield makes 24
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, baking powder, cardamom and a pinch of salt. In another bowl, mix the buttermilk, egg yolks, orange zest and juice and butter. Pour the wet ingredients into the dry and whisk to create a smooth batter.
- Whisk the egg whites until stiff peaks form, then add the caster sugar, whisk again, then fold into the batter.
- Butter an aebleskiver pan and set over a medium-high heat. Spoon 1 tbsp batter into each hole and allow to cook and set for about 1 min. Use a skewer or pointed palette knife to flip the pancakes around forty degrees, then add a bit more batter, allow to set and flip again, cooking and rotating until you have a golden puffed pancake ball. Alternatively, drop spoonfuls of batter into a buttered non-stick frying pan and cook for several mins on each side. Dust with icing sugar and serve hot.
Nutrition Facts : Calories 49 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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