Sugarlaws: Living Sweetly.

Cardamom Pancakes

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February 21st, 2008 · Print Print

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I have been excited to share this recipe for quite some time, actually.  Maybe not quite as excited as my other news, but excited nonetheless.

It all started with a very cold Friday afternoon at the farmer’s market.  Lately, it seems that every time I go, there are new stalls with new products that I haven’t seen before — and this time was no exception.  I noticed, between the apple and bread stands that dominate the farmer’s market during winter, there were two men selling large glass bottles of fresh milk.

Hopeful, I approached them and asked if it was raw milk they were selling.  No luck.  Undeterred, I bought a container to test, figuring that it was probably still a million times better than anything in the grocery store.

And boy was I right.  I used this milk in place of cream for my salted butter caramel ice cream, with no loss of texture or richness.  This milk is so flavorful and delicious, it’s almost tragic to waste it on cereal and coffee.  So, when I got down to the end of the bottle, I decided to infuse it with cardamom and make pancakes.

These pancakes were just awesome.  I am out of maple syrup temporarily, so I drizzled them with honey and a little bit of butter, and munched away happily.  These would be great to spice up your breakfast, and if you can find farmer’s market milk, I think they are unbeatable.

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Cardamom Pancakes

INGREDIENTS:
1 1/3 cups whole milk
20 cardamom pods, crushed, with seeds exposed
1 1/2 cups all-purpose flour
1 generous tbsp baking powder
1 tsp salt
1 tbsp sugar
1 egg
1 tbsp butter, melted

DIRECTIONS:
1. In a small saucepan, combine milk and cardamom pods. Heat to a scald and remove from stove, set aside to cool. Cover and refrigerate at least 3 hours, or overnight.
2. When milk is fully infused, strain into a large bowl, removing cardamom seeds and pods.
3. Add flour, salt, sugar, egg, butter and baking powder to the milk. Beat until smooth.
4. Heat a frying pan or skillet on the stovetop. Spray with cooking spray or grease with a little extra butter. Ladle out 1/4 cup of pancake batter at a time, and cook about 1 min on each side, flipping each pancake midway through. Repeat about eight times, until batter is gone.
5. Serve with maple syrup, honey or extra butter. Enjoy!

Makes about 8 large pancakes.


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Tags: Breakfast and Brunch · food



22 responses so far ↓

  • 1 Deborah // Feb 21, 2008 at 11:35 am

    I have just recently started using cardamom, and love it!  This sounds like a wonderful breakfast.

  • 2 Happy Cook // Feb 21, 2008 at 1:10 pm

    Making most of the time indian food i use lot of cardamom, but never thought of adding to the pancakes. Next time i am going to do it. The aroma when you made them must have been super

  • 3 Adele // Feb 21, 2008 at 2:32 pm

    I’m not a big fan of pancakes, but I might adapt this idea for crepes.

  • 4 katy // Feb 21, 2008 at 3:20 pm

    Deborah — Me too!  I’m always looking for simple recipes to sneak cardamom into!

    Happy Cook — It’s a multicultural dish, I think!  Indian spices with traditional American fare. :-)

    Adele — I was actually thinking the same thing, I generally prefer crepes too.  But I’ve had several crepe recipes already, so I figured I’d go with pancakes!

  • 5 kate // Feb 21, 2008 at 5:07 pm

    cardamom to me is a very festive spice. And so these make your pancake very festive too !

  • 6 brilynn // Feb 21, 2008 at 5:07 pm

    That looks awesome!  I haven’t mastered the use of cardamom yet though.  I made muffins with cardamom a little while ago and went overboard with it, bleh!

  • 7 rachel // Feb 21, 2008 at 6:51 pm

    YUM!

  • 8 Lisa // Feb 21, 2008 at 9:39 pm

    I love cardamom. Sounds like a perfect idea for breakfast. I like that you use whole cardamom, rather than the powdered version. Delicious!

    I will be posting the soup roundup tomorrow. If you are looking for soup ideas, you will want to stop by and check it out.

  • 9 Jaime // Feb 21, 2008 at 11:32 pm

    you know, I’m not sure if i’ve ever had cardamom before…. i agree about the farmer’s market…just about everything you get there is better :)

    these look like the perfect pancakes!

  • 10 katy // Feb 22, 2008 at 11:36 am

    Kate — I agree!

    Brilynn — I think it’s easy to overdo when you’re using ground cardamom, because it’s such a strong flavor.  I strain out all the seeds and pods once the milk has gotten enough flavor — it’s a much milder taste that way!

    Rachel — Thanks!

    Lisa — I will be sure to stop by!

    Jaime — For sure.  I always loved the produce, but lately I’m noticing how much better other kitchen staples are — cheese, milk, bread, and honey so far!

  • 11 shara // Feb 22, 2008 at 12:45 pm

    these sound amazing. i love new pancake recipes! just about the only carbs i eat these days! well worth it though!

  • 12 Cakespy // Feb 22, 2008 at 5:29 pm

    I am 100 percent in carbohydratey, spicy heaven here. *drool*

  • 13 MyKitchenInHalfCups // Feb 22, 2008 at 6:41 pm

    I love cardamom!  It makes everything taste sweeter without more sugar.
    The pancakes are wonderful looking!

  • 14 Jen // Feb 24, 2008 at 12:58 am

    Excellent find at the farmer’s market!  I was pretty sure that CA farmer’s markets were tops, but I’ve never seen milk at one before, so maybe NYC has us beat…

    IMO, raw milk is so much more delicious, healthful, and real than the typical rBST infused ‘milk’ typically found in the super market; organic whole milk (esp. cream-top) approaches the goodness of raw milk — which I may have to rely on in the future since in CA, it looks like raw milk may be on its way out due to an under-the-radar senate bill that was passed last fall… lame!

    but I digress — I never thought to infuse milk used in pancake batter, and infusing it with cardamom sounds delicious.  I’m definitely going to try this!

  • 15 Rachel@fairycakeheaven // Feb 24, 2008 at 3:41 pm

    This is my first time on your blog and all I can say is WOW, these look amazing and cardamom is one of my all time favourite flavours, am making these next weekend for breakfast without fail.  YUM!

  • 16 Donald // Feb 24, 2008 at 11:07 pm

    Katy:

    So like do you mean you actually have to card a mom for her to eat? What if you know she’s of age, and what is in these jacks that a mom needs to show ID?

    I’m confused. But, then again, that isn’t unusual for me.

    These look great.

  • 17 Jitterbean Girl // Feb 25, 2008 at 11:14 pm

    YUM.  These are going on my to-cook list as soon as I can find some cardamom up here in Alaska.

  • 18 Patricia Scarpin // Feb 26, 2008 at 12:07 pm

    I have made cinnamon pancakes, but have never even seen cardamom pancakes, Katy!

    What a yummy breakfast those could be!

  • 19 Michelle @ Us vs. Food // Feb 27, 2008 at 12:29 pm

    i’ve just really starting using cardamom, and i love it!  these sound mucho tasty.

  • 20 Chou // Feb 28, 2008 at 4:07 pm

    My mom purchases milk locally and it’s wonderful.  On a side note, I think it important to point out that raw milk does carry some significant health risks with it–there is a reason pasteurization was hailed as a minor miracle when it was discovered. Listeria, the pathogen most commonly encountered in milk, can cause serious complications during pregnancy.  If you know your farmer AND you’ve toured the farm and seen the milking conditions, AND you know your farmer consistently monitors his or her cows for infections you’re probably safe.  Consume wisely.

  • 21 Carl // Oct 5, 2008 at 10:12 am

    Just a simple “Thank you”. Searching for recipies with a Swedish origin. The search “key word” would be Cardamom. Quite literally there may be an addiction to Cardamom (and Dill) which is passed on from generation to generation. The pancakes were (are) delicious.
    Tack så mycket!

  • 22 Jitterbean // Mar 4, 2011 at 1:53 am

    I made these today for a brunch with some friends and I really have to wonder where they’ve been all my life and why it took me so bloody long to make them, considering that they’ve been in the recipe queue since you posted this three years ago.  I love the slightly savory edge that the cardamom gives this typically too-sweet breakfast item and will definitely be making them again!

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