Cardamom Orange Pancakes Recipes

Steps:

• Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve. Using knife, cut off remaining peel and white pith from oranges. Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.
• Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom. Transfer cardamom and reserved orange peel strip to heavy medium saucepan. Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil. Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes. Cool syrup 10 minutes. Strain, discarding solids in strainer.
• Pour warm syrup over oranges and chill at least 6 hours or overnight.

Steps:

• Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.
• In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the apricots until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don't overmix. The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flour as needed.
• Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they're browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.

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.

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).