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.Â These would be great to spice up your breakfast, and if you can find farmer’s market milk, I think they are unbeatable.
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 tbsp butter, melted
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.