Orange-Cardamom Pancakes
Inspired by techniques from NYT Cooking.
Fragrant pancakes brightened with orange zest and warmed with cardamom, best served with maple syrup.
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Method
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Equipment
- large bowl
- medium bowl
- whisk or electric hand mixer
- rubber spatula
- large nonstick frying pan or griddle
- 80 ml scoop or ladle
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 413 kcal |
| Protein | 10.4 g |
| Carbohydrate | 60.3 g |
| of which sugars | 18.6 g |
| of which free sugars | 14.7 g |
| Fat | 14.6 g |
| of which saturates | 8.3 g |
| Fibre | 1.9 g |
| Salt | 1.06 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 5 servings
Batter
- 255 g plain flour
- 25 g caster sugar about 2 tbsp
- 2½ tsp baking powder
- 2 tsp ground cardamom
- 1.5 g fine sea salt or table salt about ¼ tsp
- 360 ml whole milk
- 2 large eggs
- 2 tbsp finely grated orange zest
- 42 g butter, melted, plus more for the pan and to serve
To serve
- 60 ml maple syrup, to serve
- 1
Whisk Dry. Whisk 256 g plain flour, 2 tbsp caster sugar, 2½ tsp baking powder, 2 tsp cardamom and ¼ tsp salt.
- 2
Whisk Wet. Whisk 360 ml milk, 2 eggs, 2 tbsp grated orange zest and 42 g melted butter.
- 3
Combine. Stir the wet mix into the dry with a spoon or spatula, then beat with a whisk or hand mixer on high until smooth, about 30 s.
- 4
Cook. Heat a large non-stick pan or griddle over medium heat, add butter and tilt to coat, then cook in batches using about 80 ml batter each until bubbly on top and golden underneath, 1-2 min.
- 5
Flip. Flip and cook until golden, a further 1-2 min, adjusting the heat and adding more butter as needed between batches.
- 6
Serve. Serve with maple syrup and butter.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
