Cardamom Pancakes with Honey and Pistachios
These small pancakes have a light cardamom aroma and a soft centre. Honey and pistachios make a quick topping, while peanut butter is an optional alternative for a richer breakfast. Leave a few small lumps in the batter; mixing until perfectly smooth can make pancakes tough.
- Prep
- 10 min
- Cook
- 15 min
- Yield
- 10 small pancakes
- Note
- Non-stick pan
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Plain flour | 150 g | – |
| Baking powder; sugar; salt | 2 tsp; 20 g; a pinch | – |
| Milk; egg | 200 ml; 1 | – |
| Melted butter, plus extra for pan | 25 g | – |
| Ground cardamom seeds | ¼ tsp | Shop ingredient |
| Pistachio slivers | 20 g | Shop ingredient |
| Honey to serve | 1–2 tbsp | Shop ingredient |
| Peanut butter, optional instead of honey | 2 tbsp | Shop ingredient |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Dried Cardamom
In stock
Sliced Pistachio
In stock
Method
Mix separately
Stir flour, baking powder, sugar, salt and cardamom in a bowl. Whisk milk, egg and cooled melted butter in another bowl.
Combine briefly
Pour wet ingredients into dry and fold just until no dry flour remains. Rest for 5 minutes while heating the pan over medium-low heat.
Cook in batches
Lightly butter the pan. Add about 3 tablespoons batter per pancake. Cook until bubbles form and the edges look set, about 2 minutes. Flip once and cook another 1–2 minutes.
Serve
Stack the pancakes and add a little honey and pistachios, or spread with peanut butter. Serve promptly rather than covering a hot stack tightly, which traps steam.
Helpful tips
- Test one pancake first and adjust the heat before cooking the rest.
- Do not press pancakes with the spatula; that removes their light texture.
Frequently asked questions
Can I make the batter the night before?
For best lift, mix shortly before cooking. You can measure the dry and wet ingredients separately in advance and refrigerate the wet mixture.
Why is the centre raw?
The pan may be too hot or the pancake too thick. Lower the heat and use smaller portions.