Fluffy Cardamom Blueberry Pancakes From Reenie Karim
Pancakes don’t need eggs to be fluffy and aerated. Before you start on the pancake batter, make a simple cardamom-infused coconut oil that you’ll fry the pancakes in. Infusing the coconut oil will delicately incorporate cardamom flavor into the pancakes but not overpower the dish.
Photo by Emma Fishman
INGREDIENTS
Makes 3 to 4 servings
½ cup (120 grams) refined coconut oil 6 green or white cardamom pods
1¾ cups (415 milliliters) unsweetened oat milk
2 tablespoons freshly squeezed lemon juice or apple cider vinegar
½ cup (120 milliliters) full-fat coconut milk, at room temperature
2 cups (250 grams) all-purpose flour
2 tablespoons granulated sugar
1½ tablespoons baking powder
½ teaspoon kosher salt
1 pint (275 grams) fresh blueberries
Maple syrup, for serving
METHOD
Set a small saucepan over medium heat and add the coconut oil. Break open the cardamom pods and add the seeds to the oil; discard the outer pods. Swirl the pan as the oil comes to a simmer and the seeds start to release bubbles, about 3 minutes. Let simmer over low heat for another 5 minutes, or until the oil smells deeply of cardamom. Remove the pan from the heat and pour the infused oil through a fine-mesh sieve into a small heatproof jar or container. Discard the cardamom pods and seeds.
Stir together the oat milk and lemon juice in a medium bowl. Let the milk curdle for about 5 minutes to become buttermilk. Add the coconut milk and stir again. Pour in 2 tablespoons of the infused oil and stir to combine. (The rest of the infused oil will be used for frying the pancakes.)
Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Pour the liquid ingredients into the dry ingredients and gently stir with a silicone spatula or wooden spoon. The batter should be clumpy, but with no large clods of dry flour; it is better to undermix than overmix the batter in this case. Set the batter aside to rest for 5 to 10 minutes, to relax any gluten that has formed. If you notice clumps of dry flour after resting, use a small spoon to break up just the clumps, rather than mixing everything together.
Pour 1 tablespoon of the infused oil into a large nonstick skillet and set it over medium heat. Once you can smell the oil’s aroma, use a ladle to scoop ¼ to ¾ cup (about 40 grams) of the batter into the skillet for as many pancakes as will fit. Use a silicone spatula to push the oil around the edges of the pancakes. Scatter a handful of blueberries on top of each.
Cook for 2 to 3 minutes, until the edges and underside are deep golden brown. Flip and cook the second side for another 2 to 3 minutes, until the edges appear set. To preserve the fluffiness, don’t flip the pancakes more than once! Either serve each pancake fresh or set them aside on a baking sheet to serve all at once.
Cook the remaining pancakes, adding another tablespoon of the infused oil to the pan if it looks dry. Serve with maple syrup, a drizzle of the infused oil, and the remainder of the blueberries.
Excerpted from Make It Plant-Based! Southern by Mehreen Karim. Excerpted by permission of Workman Publishing.
