Orange Cardamom Pancakes
Orange zest and ground cardamom turn a basic buttermilk pancake into something fragrant and a little unexpected. The batter uses bleached flour, which is softer than unbleached and gives a tender crumb. Buttermilk and a splash of vanilla keep the flavor rounded. The real trick is pan heat: start low, then raise it to medium and oil the pan well, so the pancakes brown evenly and cook through.
Instructions
Set a large non-stick skillet or griddle over low heat and let it warm while you make the batter.
Whisk the flour, sugar, salt, baking powder and baking soda together in a medium bowl. Whisk in the orange zest and cardamom so they spread evenly through the dry mix.
Warm the buttermilk and milk in a 2-cup measuring cup in the microwave for 20 to 30 seconds, just until they reach room temperature. Whisk in the egg, melted butter and vanilla.
Pour the wet mixture into the dry ingredients and whisk only until combined. Return the batter to the measuring cup. If it is too stiff, stir in a teaspoon or two of water until it is thick but still pourable.
Turn the heat up to medium and brush the pan generously with oil. When the oil starts to shimmer but before it smokes, pour in the batter about ¼ cup at a time. Cook in batches so the pancakes do not crowd each other.
When the bottoms are golden brown and bubbles appear on top, after 2 to 3 minutes, flip them. Cook until the second side is golden brown.
Brush the pan with more oil between batches and serve the pancakes hot.
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