Ingredients:
- 2cups all-purpose flour
- 2tablespoons granulated sugar
- 2½teaspoons baking powder
- 2teaspoons ground cardamom
- ½teaspoon kosher salt
- 1½cups whole milk
- 2eggs
- 1teaspoon orange extract
- 1tablespoon fresh orange zest
- 3tablespoons butter, melted, plus more for greasing and serving
- Maple syrup, for drizzling
Preparation:
- 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. Step 1
- 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. Step 2
- 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 ⅓ 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. Step 3
- Transfer pancakes to serving plates. Drizzle with maple syrup and top with butter, as desired. Step 4