Almond, Orange & Cardamom Pancakes | Recipe | Natalie Penny

Name: Almond, Orange & Cardamom Pancakes | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Place all the dry ingredients into a bowl and mix together. Slowly add the wet ingredients into the dry and whisk together.; Leave the mixture to stand for at least 5 mins, while you prepare your syrup.; Once you're ready to cook your pancakes, heat a small drizzle of oil over a medium-high heat in a non-stick frying pan – make sure you don't add too much oil, as the pancakes will absorb it.; When the edges of the pancakes are beginning to dry and bubbles start appearing on the surface, flip them over.; Cook for another 1-2 mins, then place the pancakes on a plate and keep them warm in a low oven while you cook the rest of the batter.; When you're ready to serve, top the pancakes with orange slices, chopped pistachios, and a drizzle of syrup.

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These pancakes are a variation of my Ultimate American 'Buttermilk' Pancakes – I've added ground almonds to lighten the batter, which is infused with…

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Ingredients

Ingredients
Instructions
Place all the dry ingredients into a bowl and mix together. Slowly add the wet ingredients into the dry and whisk together.
Leave the mixture to stand for at least 5 mins, while you prepare your syrup.
Once you're ready to cook your pancakes, heat a small drizzle of oil over a medium-high heat in a non-stick frying pan – make sure you don't add too much oil, as the pancakes will absorb it.
When the edges of the pancakes are beginning to dry and bubbles start appearing on the surface, flip them over.
Cook for another 1-2 mins, then place the pancakes on a plate and keep them warm in a low oven while you cook the rest of the batter.
When you're ready to serve, top the pancakes with orange slices, chopped pistachios, and a drizzle of syrup.