Best Orange Cardamom Pancakes Recipes

ORANGE-CARDAMOM PANCAKES

Orange-Cardamom Pancakes image

It's no wonder pancakes are a weekend staple: Their batter comes together in just 5 minutes using ingredients you're likely to have on hand. Here, ground cardamom and fresh orange zest provide an aromatic boost that is sweet and addictive, but subtle enough that you can still pair your pancakes with any typical accompaniments. The recipe is plentiful enough for 12 full-size pancakes, or twice the number of mini pancakes if preparing brunch for a crowd. (As a bonus, the pancake base also doubles as a waffle batter.) A drizzle of maple syrup and a pat of butter are mandatory; a dollop of warmed orange marmalade or chopped Medjool dates would be rousing.

Provided by Klancy Miller

Categories breakfast, brunch, easy, lunch, quick, pancakes

Time 20m

Yield 12 pancakes (4 to 6 servings)

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons ground cardamom
1/2 teaspoon kosher salt
1 1/2 cups whole milk
2 eggs
1 teaspoon orange extract
1 tablespoon fresh orange zest
3 tablespoons butter, melted, plus more for greasing and serving
Maple syrup, for drizzling

Steps:

Add the flour, sugar, baking powder, cardamom and salt to a large bowl and whisk to combine. In a medium bowl, whisk the milk, eggs, orange extract, orange zest and 3 tablespoons melted butter until combined.
Pour the wet ingredients into the dry mixture and mix to combine using a large spoon or rubber spatula. Using a whisk or a handheld electric mixer on high speed, beat the batter until smooth, about 30 seconds.
Heat a large nonstick skillet or griddle over medium. Add butter for greasing, tilting the pan to coat the bottom. Working in batches, cook the pancakes, using about 1/3 cup batter for each. Cook each batch of pancakes until bubbly on top and golden-brown underneath, 1 to 2 minutes, then flip and cook until golden-brown on the second side, 1 to 2 minutes. Repeat with the remaining batter, adjusting the temperature and adding more butter as necessary.
Transfer pancakes to serving plates. Drizzle with maple syrup and top with butter, as desired.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 8 grams, TransFat 0 grams

ORANGE AND CARDAMOM SYRUP FOR PANCAKES/WAFFLES

Orange and Cardamom Syrup for Pancakes/Waffles image

Make and share this Orange and Cardamom Syrup for Pancakes/Waffles recipe from Food.com.

Provided by Outta Here

Categories Sauces

Time 25m

Yield 2 3/4 cups

Number Of Ingredients 4

Ingredients

2 cups sugar
1 3/4 cups orange juice, pulp-free type
8 green cardamom pods, bruised
1 orange, zest of (grated)

Steps:

Put all ingredients into a saucepan and heat slowly over low heat until sugar has dissolved. Increase heat and boil the syrup for 10 minutes.
Cool and store in the refrigerator for up to 2 weeks. (Leave pods and zest in while storing, but strain before using).

Nutrition Facts : Calories 656.3, Fat 0.4, SaturatedFat 0.1, Sodium 3, Carbohydrate 167.4, Fiber 1.5, Sugar 162.9, Protein 1.6

BLOOD ORANGE & CARDAMOM PANCAKES (AEBLESKIVER)

Blood orange & cardamom pancakes (aebleskiver) image

These comforting round buttermilk pancakes are spiked with citrus and spice. A traditional Danish bake, they're called aebleskiver. It's all about hygge!

Provided by Rosie Birkett

Categories Breakfast, Brunch, Dessert

Time 50m

Yield makes 24

Number Of Ingredients 10

Ingredients

125g plain flour
½ tsp baking powder
½ tsp ground cardamom
200ml buttermilk
2 large eggs , separated
1 blood orange , zested
1 tbsp blood orange juice
50g butter , melted and cooled, plus extra for greasing
1 tbsp caster sugar
icing sugar , to dust

Steps:

In a large bowl, combine the flour, baking powder, cardamom and a pinch of salt. In another bowl, mix the buttermilk, egg yolks, orange zest and juice and butter. Pour the wet ingredients into the dry and whisk to create a smooth batter.
Whisk the egg whites until stiff peaks form, then add the caster sugar, whisk again, then fold into the batter.
Butter an aebleskiver pan and set over a medium-high heat. Spoon 1 tbsp batter into each hole and allow to cook and set for about 1 min. Use a skewer or pointed palette knife to flip the pancakes around forty degrees, then add a bit more batter, allow to set and flip again, cooking and rotating until you have a golden puffed pancake ball. Alternatively, drop spoonfuls of batter into a buttered non-stick frying pan and cook for several mins on each side. Dust with icing sugar and serve hot.

Nutrition Facts : Calories 49 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium

CARDAMOM-ORANGE PANCAKES

CARDAMOM-ORANGE PANCAKES image

Categories Pasta

Yield 4-6 people

Number Of Ingredients 24

Ingredients

Ingredients
1 1/2 cups whole milk
4 large eggs
1 tablespoon light brown sugar
1 teaspoon lightly packed orange zest
1/2 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
8 (1-inch thick) slices sweet batard or brioche
3 or 4 tablespoons unsalted butter (1/2 stick)
Honeyed Strawberries, recipe follows
Directions
In a large bowl, whisk together milk, eggs, sugar, orange zest, vanilla, cardamom, and salt until eggs are broken up and evenly combined. Soak 3 bread slices in egg mixture turning once, until soaked through, about 4 minutes total.
Meanwhile, melt 1 tablespoon of butter in a large frying pan over medium heat. When butter foams, place 3 pieces soaked bread in the pan and cook until browned, about 2 minutes per side. Repeat with remaining bread. Serve topped with Honeyed Strawberries.
Honeyed Strawberries:
1 tablespoon honey
1/2 vanilla bean, split lengthwise and seeds removed
1/4 cup freshly squeezed orange juice
1 pound strawberries, hulled, and halved lengthwise
Mix honey, vanilla, and orange juice together in a medium bowl until honey is dissolved. Add strawberries, stir to coat, and let sit until berries give off their juices, at least 5 minutes. Stir briefly before using.
Yield: 4 to 6 servings
Prep Time: 2 minutes
Inactive Prep Time: 5 minutes
Ease of preparation: easy