This Pancake Has A Secret Ingredient — & It's Probably Already In Your Fridge

Photo: Courtesy of Kitchen Konfidence.
The winner of Saveur’s 2014 Reader’s Choice Best Writing Blog award, Cheryl Sturnman Rule, just released another cookbook called Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food. I often find myself with a tub of yogurt (Greek or otherwise) in my fridge, and I’m always looking for new ways to use it up (besides snacking with berries and granola). I’ve cooked several recipes from the book, and all were delicious, but I really loved Rule's pancakes.

This recipe starts with a pretty standard mix of dry ingredients: flour, sugar, baking soda, baking powder, and salt. Cardamom is added to spice things up, but if you’re not a cardamom fan, you can always leave it out or use cinnamon. The wet ingredients are a little different here, because Cheryl throws some plain yogurt in with the milk, eggs, and melted butter. The yogurt in the recipe acts similar to buttermilk.

Related: Plum Galette & Flaky Pie Crust Recipe

Fluffy Cardamom Pancakes
Makes about 16 pancakes

Ingredients
3 cups all-purpose flour
3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cardamom (preferably freshly ground)
1/4 tsp kosher salt
1 1/2 cups plain yogurt (not Greek)
1 1/2 cups milk (preferably whole or 2%)
4 eggs
4 tbsp (1/2 stick) unsalted butter, melted and slightly cooled, plus more for greasing the pan
Maple syrup, for serving
Blueberries, strawberries, and blackberries, for serving
Advertisement
Photo: Courtesy of Kitchen Konfidence.
Related: Peach & Gingersnap Ice Cream Sandwiches

Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cardamom, and kosher salt. In a medium bowl, whisk together the yogurt and milk until smooth. Then, whisk in the eggs, followed by the butter.

2. Using a spatula, add the wet ingredients to the dry ingredients, stirring and folding to combine. Don't overwork the batter here. It should be a bit lumpy, with no large pockets of dry ingredients. Let rest for 15 minutes.

3. Preheat a cast-iron skillet over medium-high heat or an electric griddle to 375°F. Brush the skillet lightly with melted butter.
4. Using a ladle, pour pools of batter on the hot skillet. I can get three pancakes on a 12-inch skillet or six on a rectangular electric skillet. Adjust the size of your pancakes based on taste (I like mine not too small, but not too big). When the pancakes have bubbles on top and are slightly dry around the edges, about 1 to 2 minutes, flip over. Cook on the other side for an additional minute, until golden.

5. Repeat with the remaining batter. You can keep the finished pancakes on a baking sheet in the oven at 175°F, covered with a clean kitchen towel.

6. To serve, top each stack of pancakes with fresh berries and drizzle with maple syrup. Enjoy warm!

Next: Roasted Pecan Butter, Honeycomb, And Sea Salt Toast
Advertisement