The beauty about making pancakes from scratch is the ability to make them exactly the way you want it. These Coconut Cardamom Pancakes are the result of a successful kitchen experiment. I enjoy the combination of coconut and cardamom and it is evident in this Coconut Cardamom Cookie recipe that I did in the past.
Pancake Mix should be one of those things that we totally abolish from our grocery shopping lists. Pancakes require very basic ingredients and little effort to prepare. But they provide a blank canvas that allows you to experiment with endless flavor combinations. If cardamom is not your thing you can use other spices like nutmeg, cinnamon or tonkabean.
The key to delicious and fluffy pancakes is to not overmix the batter. To achieve this you would need to combine the dry ingredients separate from the wet then mix them just until they are well combined.
Ingredients
- 1 ½ cups all purpose flour sifted
- 1 tbsp baking powder
- 1 tsp cardamom powder
- 1 tbsp sugar
- a pinch of salt
- 1 cup coconut milk
- 1 egg
- 4 tbsp melted butter
- a few dashes of coconut essence
Instructions
- Combine dry ingredients in a bowl then set aside.
- Combine coconut milk, egg, melted butter and coconut essence with a whisk or fork.
- Add wet ingredient to dry ingredients then mix lightly until fully combined.
- Heat up a greased frying pan or a non-stick pan or gridle.
- Ladle/pour batter onto hot surface then cook until bubbles are formed on the top side of the pancake. This should take approximately 45 seconds to 1 minute.
- Flip pancake then cook for 15 to 20 seconds.
- Enjoy these Coconut Cardamom Pancakes with syrup, honey or agave.
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