Thursday, May 23, 2013

Cardamom Pannekoeken with Fresh Strawberries

Click to read how I re-discovered this childhood favorite during a cookbook review for Shauna Sever's Pure Vanilla


It's grey and gloomy. It must be almost June on California's central coast. And since I knew it would be the perfect way to kick off this chilly pre-summer week, I doubled the recipe and made several pannekoeken. I topped them with a dusting organic powdered sugar and a heap of fresh strawberries. Breakfast!!!

1-1/3 C milk
6 eggs
4 T salted butter, melted
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, 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.

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