This recipe adds cardamom, a common Scandinavian ingredient. My Swedish wife tells me that these are some of the best ‘plain pancakes’ she’s ever had. I agree that it’s so darn good that I don’t want to lose the recipe, so I’m posting it…
Dry Ingredients (bowl 1):
- 1-1/2 cups flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp cardamom
- 1/8 tsp ground nutmeg
Wet Ingredients (bowl 2)::
- 2 large eggs (I use jumbo, they’re cheaper)
- 1-1/4 cups milk
- 1/2 tsp vanilla
- 3 tbsp melted butter
Whisk the dry ingredients to combine, then whisk the wet together, and drizzle in the butter, still whisking, after the wet are well combined. Then gently mix the wet into the dry. Consistency should be such that you can just draw a figure eight by drizzling the batter from your spoon. If it’s too stiff, add a bit more milk.
Cook the same way you’d do any pancakes; medium-to-medium high, lightly oiling the pan between batches. Remember to pour the next batch into the spots that were uncovered during the last batch – that assures you of the hottest pan surface.
Hope you enjoyed this; I’ll be doing it often.
Because my wife is a heart patient, I cut the added salt to just a pinch, and we use a baking powder substitute that has no sodium. Neither of these changes affect the taste.