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Cardamom Pancakes


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 [1], 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.


Cardamom Pancakes

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

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.