Cardamom Pancakes with Orange Blossom Syrup
A delicious tender pancake subtly flavoured with cardamom and perfumed with a sweet fragrant syrup. Pancake perfection.
| Serves | 4 | Origin | North America | |
| Preparation | 20 min | Heat rating |  | (No heat) |
| Cooking | 20 min | Ease |  | (Average) |
| Vegetarian | Yes | |||
Ingredients
250ml milk
227g of flour
2 large eggs
60g butter, melted
2 tablespoons of sugar
2 teaspoons of baking powder
1 teaspoon salt
For the syrup:
100ml of water
200g or about 1 cup sugar
15ml juice of lemon
15ml or 1 tablespoon orange blossom water (found in any Middle Eastern specialty store)
about 20g (a good handful) of unsalted pistachios
Preparation
Begin by splitting open the cardamom pods and extracting the seeds. Crush to a powder in a pestle and mortar.
In a large mixing bowl stir all the dry ingredients: flour, baking powder,sugar,salt,and the cardamom powder.
In a separate bowl combine all the wet ingredients: melted butter, milk and eggs. Whisk together lightly. Add the wet ingredients to the dry blend together until you have a smooth batter.
Allow the batter to rest for about 15mins.
Whilst the batter is resting, put a small saucepan on the heat at a medium temperature pour in all the syrup ingreients and stir. Allow to simmer and reduce the heat a little and continue to simmer for about 20mins or until you have a thick syrup the consistency of runny honey or maple syrup. Remove from the heat.
To make the pancakes, heat a frying pan on a medium heat add just a touch of butter. Once the pan is hot add a large spoon of batter to the pan, allow to cook for 2mins before flipping the pancake over for another 1-2mins.
Keep the pancakes warm in the oven until all of them a cooked.
Divide them between for plates, add a knob of butter and a generous drizzle of orange flower syrup and scatter with unsalted pitachio nuts.
Eat immediately.