Description
Pear Cardamom Pancakes are a delightful twist on classic pancakes, combining ripe pears with aromatic cardamom for a unique and flavorful breakfast treat. These fluffy pancakes are easy to prepare and perfect for a cozy morning meal.
Ingredients
Scale
Dry Ingredients
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon ground cardamom
- 2 teaspoons baking powder
- 2 tablespoons sugar
Wet Ingredients
- 1 cup (240 milliliters) milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted (plus extra for cooking)
Additional Ingredients
- 2 medium ripe pears, peeled and diced
- Maple syrup, for serving (optional)
Instructions
- Gather Ingredients: Collect all the ingredients needed for the recipe to ensure a smooth cooking process.
- Prepare the Batter: In one bowl, whisk together the all-purpose flour, ground cardamom, baking powder, and sugar. In a separate bowl, whisk the milk, eggs, vanilla extract, and melted butter until combined. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined, being careful not to overmix.
- Fold in Pears: Gently fold the peeled and diced pears into the batter, distributing them evenly without breaking down the fruit too much.
- Cook the Pancakes: Heat a skillet or non-stick pan over medium heat and lightly grease it with butter. Pour batter onto the heated skillet to form pancakes of your desired size. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for another 2 minutes or until golden brown and cooked through.
- Serve: Serve the pancakes warm with maple syrup or your favorite toppings such as fresh fruit, yogurt, or nuts.
Notes
- Do not overmix the batter to keep pancakes fluffy and light.
- Use ripe pears for sweeter pancakes and better texture.
- Adjust cardamom quantity to taste if you prefer a milder or stronger spice flavor.
- For a dairy-free option, substitute milk with almond or oat milk and use coconut oil instead of butter.
- These pancakes are best served fresh but can be kept warm in a low oven while finishing the batch.
