Blueberry Pancakes with Cardamom Sugar
These blueberry pancakes are light and moist, rich with plump berries, and finished with a hint of fragrant cardamom.
By Yankee Magazine|Apr 23 2019|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanWhile you can’t go wrong with well-made traditional pancakes served with butter and maple syrup, we’re partial to this blueberry version with cardamom sugar. It’s light and moist, rich with plump berries, and finished with a hint of fragrant cardamom. Recipe from Centre Street Café in Jamaica Plain, Massachusetts.
Yield:
4 servingsIngredients
2 cups milk
1 large egg
3 tablespoons salted butter, melted and cooled slightly
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
Vegetable oil, for cooking
1 cup fresh or frozen blueberries, rinsed, drained, and patted dry
¼ cup powdered sugar
⅛ teaspoon ground cardamom
Instructions
In a medium bowl, whisk together the milk, egg, butter, lemon juice, and vanilla. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the dry ingredients and use a spatula to mix in the wet ingredients until mostly combined (some lumps are OK).
Preheat a nonstick skillet over medium-low heat. Add a light coating of vegetable oil. Using a ¼-cup measuring scoop, spoon the mixture onto the pan and sprinkle a small handful of blueberries evenly over each pancake. Cook for 2 to 3 minutes until large bubbles come to the surface. Flip each pancake and cook until the berries begin to sizzle, 1 to 2 minutes more. Repeat with remaining batter.
In a small bowl, combine the powdered sugar and cardamom. Using a sieve or shaker, sprinkle over pancakes. Serve with warm maple syrup.
