Description
These pear and cardamom pancakes combine the sweetness of fresh pears with the floral, spicy notes of ground cardamom for a fluffy and sophisticated brunch treat.
Ingredients
1.5 cups all-purpose flour
2 tablespoons granulated sugar
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon ground cardamom
1.25 cups buttermilk
1 large egg
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1.5 cups grated fresh pears (approx. 2 medium pears)
Instructions
Step 1: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cardamom until well combined.
Step 2: In a medium bowl, beat the egg, then stir in the buttermilk, melted butter, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Some small lumps are fine.
Step 4: Gently fold in the grated pears, being careful not to over-work the batter for your pear and cardamom pancakes.
Step 5: Heat a non-stick griddle or large skillet over medium-low heat and lightly grease with butter or cooking spray.
Step 6: Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
Step 7: Flip the pear and cardamom pancakes and cook for another 2-3 minutes until golden brown on the bottom.
Step 8: Serve immediately with maple syrup, honey, or extra pear slices.
Notes
Ensure you don't over-mix the batter to keep the pancakes fluffy. Bartlett pears provide the best sweetness.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Breakfast & Brunch
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 310 kcal
- Sugar: 14g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
