Lemon Cardamom Blueberry Pancakes

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Lemon Cardamom Blueberry Pancakes are a delightful twist on the classic breakfast favorite. Originating as a fusion of Middle Eastern and Western flavors, these pancakes are light, fluffy, and bursting with blueberries. The refreshing zing of lemon combined with the warm, aromatic spice of cardamom creates a unique taste profile that is both invigorating and comforting. Blueberries add a juicy sweetness that balances the tartness of the lemon perfectly. These pancakes are a hit at any breakfast table, loved for their rich flavor and the way they pair with a variety of toppings like maple syrup or whipped cream. Perfect for a leisurely weekend brunch, they offer a gourmet experience that is both easy to prepare and enjoy.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
15 Grams
Total Fat
9 Grams
Saturated Fat
60 Mg
Cholesterol
300 Mg
Sodium
45 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
12 Grams
Sugars
7 Grams
Protein

Directions

Step 1

In a large bowl, mix together flour, baking powder, salt, cardamom, and sugar.

Step 2

In another bowl, whisk milk, egg, and melted butter until combined.

Step 3

Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.

Step 4

Fold in lemon zest and blueberries gently into the pancake batter.

Step 5

Heat a non-stick pan over medium heat and lightly grease with butter.

Step 6

Pour 1/4 cup of batter onto the pan and cook until bubbles form, then flip and cook until golden brown.

Step 7

Repeat with the remaining batter, adjusting heat as necessary. Serve warm.

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