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Tenderest Cardamom Pancakes

Tenderest Cardamom Pancakes

  • Author: Yogurt Culture by Cheryl Sternman Rule
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 30-40 1x
  • Category: Breakfast

Description

Yogurt transforms a simple whisk-up batter into the lightest, fluffiest, tenderest, and most magical pancakes imaginable. Any extra batter keeps nicely in a covered jar in the fridge for 2 or 3 days.


Scale

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups plain yogurt (not Greek) or whey
  • 1 1/2 cups milk, preferably whole or 2%
  • 4 large eggs
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly, plus additional butter for the griddle
  • Maple syrup and/or additional yogurt, for serving (optional)

Instructions

  1. MIX THE BATTER. In a large bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. In a medium bowl, whisk the yogurt and milk until smooth. Then whisk in the eggs, followed by the butter. Scrape the wet ingredients into the dry. Switch to a large silicone spatula and combine thoroughly, sweeping the sides and bottom of the bowl; do not overmix. The batter will be a bit lumpy but should have no powdery pockets. Set aside to rest for 5 to 10 minutes.
  2. COOK AND SERVE. Heat a cast-iron griddle or skillet over medium-high heat. When a drop of water on the griddle sizzles and evaporates, coat the griddle with butter. Dragging your spoon or scoop in a round (this creates thinner pancakes), distribute about 3 tablespoons batter per pancake onto the griddle. Cook for 1 to 2 minutes per side, until deep golden. Work in batches, slicking the griddle with more butter as you go. Serve with maple syrup and additional yogurt, if desired.