Thanks for this! Cardamom is one of my favorites because that’s what makes Swedish pancakes so good! Just remember… a little goes a long damn way!
My grandmothers pancake recipe, just add about a teaspoon or two of cardamom.
1 Qt. Buttermilk
2 TBS Baking Soda
1 TBS Salt
4 Cups Flour
2 TBS Baking Powder
1 Pkg Dry Yeast
1/4 C. Oil
6 Eggs
Put 1 quart buttermilk in large bowl and add 2 TBS Baking SODA and 1 TBS Salt.
Mix 4 cups of flour with 2 TBS Baking POWDER, stir this mixture into the buttermilk.
Add one package of dry yeast, 1/4 cup oil. Mix.
Whip 6 eggs till foamy, fold in mixture. Do not use electric mixer, use mixer tine by hand.
Pour batter into large pitcher or bowl. Cover with foil and let sit overnight.
The next morning put a cup of milk in the pitcher to thin the batter.
Heat pan until hot. Add 3 TBS or so of oil, when water droplets sizzle in the pan it’s ready. Cook pancakes in 2s or 3s. When the tops are covered in steam-holes then it’s ready to flip. 2 to 3 minutes or so.
Lasts 10 days to 2 weeks in fridge. Yeast will turn black over time, this is normal. Stir batter before use.