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Molasses Cardamom Pancakes
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Molasses Cardamom Pancakes

Thick, fluffy pancakes made with whole grains and seeds get a boost of spicy sweetness from the molasses and cardamom.
Course Breakfast, Brunch
Cuisine American
Keyword Breakfast, Brown Sugar, Brunch, Cardamom, Fall, Molasses, Pancakes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 15 pancakes
Calories 144kcal
Author Colleen

Ingredients

  • 5 oz all purpose flour
  • 4 oz whole wheat flour
  • 1 oz brown sugar
  • 2 Tbsps baking powder
  • 1 tsp baking soda
  • 1/2 tsp cardamom
  • 1.5 oz rolled oats
  • 2 tsps cornmeal
  • 2 tsps flax seed or flax seed meal
  • 1 tsp sesame seeds
  • 3 eggs
  • 4 fl oz whole milk
  • 4 fl oz evaporated milk
  • 2 fl oz water
  • 2 Tbsps canola oil
  • 2 Tbsps molasses
  • 1 tsp vanilla
  • 2 oz unsalted butter melted

Instructions

  • In a medium bowl, sift together the flours, brown sugar, baking powder, baking soda, and cardamom. (Don't worry about getting all of the brown sugar through the sieve, you just want to break up any lumps.) Whisk to combine.
  • To the dry ingredients, add the oats, cornmeal, flax seed, and sesame seeds. Whisk to combine and set aside.
  • In a small bowl, combine the eggs, milks, water, oil, molasses, and vanilla. Use an immersion blender to combine, or whisk very thoroughly.
  • Add the wet ingredients to the dry ingredients and use a whisk to gently combine the mixture. Stir only until you no longer see dry ingredients.
  • Add the melted and cooled butter to the batter and fold gently with a spatula until combined. The pancake batter will be thick and glossy.
  • Cook 1/4 cup portions of the batter in a skillet over medium- low heat. Flip after 2- 3 minutes, or when the edges look dry. Cook for an additional 2- 3 minutes after flipping.

Notes

  • Mix a bit of molasses with maple syrup for a super delicious topping!