While it sure was winter weather over the weekend, we are pretty much back to lingering fall temperatures.
Earlier this year, I started experimenting with cardamom, a pungent and sweet tasting spice often paired with cinnamon or ginger. Currently, I use the ground version but I know need to try the pods. I’m sure it’s similar to advancing from ground nutmeg to grating your own (which once I started doing with my microplane, it’s the only way I use nutmeg now.) So back to the pears – I roasted them with cardamom, nutmeg, a little brown sugar and butter – wowzy. Talk about the smell of fall and deliciousness in your kitchen.
To me, pancakes are the mecca of breakfast (and sometimes dinner as well.) For these babies, once you pour the batter onto the griddle, you sprinkle some of the cardamom pears on top of the wet pancake before flipping. Or simply use as a topping when serving. Or both. I like the extra pears on the final stack, drizzled with a bit of honey. A yummy fall or winter breakfast for your family or for guests staying through the holidays. (Optional to serve with mimosas.)
Cardamom and pears are a delicious topping for your morning pancakes.
4 medium pears, cored and finely chopped (about 2 1/2 cups)
2 tablespoons brown sugar
2 tablespoons unsalted butter
1/2 teaspoon ground cardamom
1/4 teaspoon grated nutmeg
1 cup all-purpose white flour
1/2 cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
For the pears, preheat the oven to 400 degrees F.
In a large baking dish, mix together pears, brown sugar, butter, caradmom and nutmeg. Roast for 40 minutes or until pears are soft and golden brown, stirring occasionally.
Remove from oven, set aside.
For the pancakes, in a large bowl, whisk together flours, sugar, baking powder, soda and salt.
In another bowl, beat together buttermilk, egg, butter and vanilla. Pour into dry ingredients and mix until just combined (do not overmix.)
Heat a skillet or griddle over medium heat with cooking spray.
Pour 1/3 cup batter into skillet. Sprinkle 2 tablespoons of pears on top of batter.
Cook until little bubbles on edges start to break, flip and cook other side until golden brown.
Serve pancakes with remaining roasted pears and honey or maple syrup.
What’s your favorite fall spice and how do you like to cook with it?
Wednesday 1st of May 2013
This is awesome..pinned it! Thanks for celebrating my birthday with me and don't forget to get your 10% off coupon code! http://4you-withlove.blogspot.com/2013/05/my-favorite-spices-giveawaywinner-plus.html (Of course, I could always just stop by your place for breakfast!)
A Farewell to Bisquick | the well-nourished traveler
Saturday 18th of February 2012
[...] found two recipes that looked great, one for Pomegranate Chocolate Chip Pancakes and the other for Cardamom Pear Pancakes. The batter ingredients were a good start, but not exactly what I had available to me in the [...]
skip to malou
Friday 4th of November 2011
ok can i have a three stack of these pancakes too? haha! I love the idea of cardamon pear infused pancakes, never had it i would imagine it to be heavenly!
great to be here.
Thursday 3rd of November 2011
Oooh, definitely bookmarking these, they look totally amazing! I ADORE pancakes, and I love the idea of trying interesting variations on the basic recipe. Yum! :)