Lemon Blueberry Cardamom Pancakes

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Lemon Blueberry Cardamom Pancakes are a delightful breakfast treat that combines the zesty freshness of lemon with the sweet burst of blueberries, infused with a hint of aromatic cardamom. Originating from a fusion of classic American pancakes and exotic spices, these pancakes offer a unique twist to your morning meal. The fluffy texture of the pancakes pairs perfectly with the tangy lemon zest and juicy blueberries, creating a harmonious blend of flavors that tantalize the taste buds. The inclusion of cardamom adds a warm, slightly spicy undertone, elevating the dish to gourmet status. Loved by breakfast enthusiasts for their vibrant taste and comforting warmth, these pancakes are perfect for a leisurely brunch or a special breakfast occasion.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
12 Grams
Total Fat
7 Grams
Saturated Fat
55 Mg
Cholesterol
320 Mg
Sodium
50 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
15 Grams
Sugars
7 Grams
Protein

Directions

Step 1

In a large bowl, whisk together the flour, baking powder, cardamom, salt, and sugar until well combined.

Step 2

In another bowl, beat the egg and then add the milk, melted butter, and lemon zest. Mix until smooth.

Step 3

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.

Step 4

Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Step 5

Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.

Step 6

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Serve warm.

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