Monday, October 29, 2012

Cardamom Pannekoeken with Poached Quince



Click to read how I re-discovered this childhood favorite during a cookbook review for Shauna Sever's Pure Vanilla. And since I knew it would be the perfect way to kick off this chilly autumn week, I doubled the recipe and made several pannekoeken. I topped them with my Vanilla-Yuzu Poached Quince.

1-1/3 C milk
6 eggs
4 T salted butter, melted
2 t pure vanilla extract
caviar from one vanilla bean
1/2 t ground cardamom
1/2 t baking powder
1-1/3 C white whole wheat flour

Preheat the oven to 425 degrees. Butter two baking dishes and set aside. In a large mixing bowl, whisk together the milk, eggs, melted butter, vanilla caviar, vanilla extract, and ground cardamom. Blend in the flour and baking powder. Whisk for a full minute.

Pour the batter into your prepared dish and bake until the Pannekoeken is puffed and golden, approximately 30 to 35 minutes. Serve with a dusting of powdered sugar. I topped ours with poached quince.

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