Autumn Spice Pancakes

It’s another beautiful crisp morning, so I have decided to whip up these Autumn-Spice Pancakes, that combine orange with cardamom, filling the house with blissful fall aromas. This is the first time I have used cardamom in any recipe I’ve ever made. Helena’s (and her mama’s) famous Swedish Cardamom Buns are next on my list of recipes to try in the coming days! Cinnamon is normally my spice of choice during this season, but I decided to try something new, and I am extremely pleased with the results! Cardamom may now be one of my favorite spices!

This heavenly spice comes from a perennial plant (meaning the plants regrow each year) that boasts beautiful bundles of little pinkish-white flowers that slightly resemble orchids. The cardamom plant is within the same plant group as ginger. Cardamom pods (containing the plant’s seeds) can be used either whole or ground to flavor a variety of dishes and are widely used in Indian cuisine and Swedish pastries. To find out how this spice ended up all the way in Sweden, you’ll have to refer to Universal Moms - Helena’s Swedish Cardamom Buns blog post.

So, if you’re feeling the autumn-vibe, and enjoying it as much as I am, you must try these delicious pancakes! You won’t be disappointed!

AUTUMN-SPICE PANCAKES - SERVES 4

INGREDIENTS

Dry ingredients

2 cups all-purpose flour

½ tsp salt

2.5 tsp baking powder

3 tsp ground cardamom

3 tbsp caster sugar

Wet ingredients

1 cup milk

2 large eggs

1 tbsp orange juice

1.5 tbsp finely grated orange zest

60 grams butter (melted and cooled)

Maple syrup (as needed)

Extra butter – for greasing the pan and to top the pancakes

METHOD

1) Combine dry ingredients in a large bowl with a whisk.

2) In a separate bowl, mix wet ingredients together.

3) Add wet ingredients into the dry ingredients and whisk gently until just combined. There may still be a few clumps. Do not over mix or this will result in tough, rubbery pancakes.

4) Heat a heavy-bottomed butter-greased skillet over low-medium heat and using a 1/3 measuring cup, scoop the batter and add it to the skillet, one to two pancakes at a time, depending on the size of your pan. Allow to cook for around 1 to 1.5 minutes on each side. I normally cover my skillet, to ensure the center cooks through. Once cooked, remove onto a plate and top immediately with a generous slice of butter. Continue with the remaining batter.