Orange Cardamom Pancakes Recipes

ORANGE-CARDAMOM PANCAKES

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.

ORANGE AND CARDAMOM SYRUP FOR PANCAKES/WAFFLES

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).

BLOOD ORANGE & CARDAMOM PANCAKES (AEBLESKIVER)

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.