Orange Cardamom Pancakes Recipes

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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

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

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

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

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