Orange Cardamom Pancakes Food

ORANGE-CARDAMOM PANCAKES

Steps:

• Add the flour, sugar, baking powder, cardamom and salt to a large bowl and whisk to combine. In a medium bowl, whisk the milk, eggs, orange extract, orange zest and 3 tablespoons melted butter until combined.
• Pour the wet ingredients into the dry mixture and mix to combine using a large spoon or rubber spatula. Using a whisk or a handheld electric mixer on high speed, beat the batter until smooth, about 30 seconds.
• Heat a large nonstick skillet or griddle over medium. Add butter for greasing, tilting the pan to coat the bottom. Working in batches, cook the pancakes, using about 1/3 cup batter for each. Cook each batch of pancakes until bubbly on top and golden-brown underneath, 1 to 2 minutes, then flip and cook until golden-brown on the second side, 1 to 2 minutes. Repeat with the remaining batter, adjusting the temperature and adding more butter as necessary.
• Transfer pancakes to serving plates. Drizzle with maple syrup and top with butter, as desired.

BLOOD ORANGE & CARDAMOM PANCAKES (AEBLESKIVER)

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.

ORANGE AND CARDAMOM SYRUP FOR PANCAKES/WAFFLES

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).

ORANGE CARDAMOM CUPCAKES

Steps:

• Preheat oven to 325°F.
• Spray insides of paper molds with spray.
• Arrange on 2 baking sheets.
• Sift flour, cardamom, baking powder and salt into a large bowl.
• Whisk eggs, orange peel, flower water, and vanilla in a bowl.
• In a medium bowl beat butter with an electric mixer, gradually add sugar, beating well.
• Add egg mixture.
• Beat in dry ingredients alternating with buttermilk.
• Spoon 1/3 cup batter into each paper mold.
• bake about 25 minutes, switching racks after 12 minutes.
• Transfer to racks to cool completely.
• For frosting, beat butter until softened, beat in sugar, cream, vanilla.
• Divide into 2 bowls.
• Add vanilla to one bowl; stir.
• Add almond extract and food coloring to the other bowl; stir.
• Frost cupcakes,.
• Enjoy.