Recipe by Sharon123
Pancakes brought to the midwest and passed down from Amy's friend's grandmother in Fargo, North Dakota. Recipe courtesy Amy Thielen, Show: Heartland Table, Episode: Fargo(on foodnetwork)
Top Review by Girl in Uruguay
Thank your for this recipe! I was in Sweden a few months back and ate my weight in these gems! I have been craving the similar taste and tried many recipes. The addition of cardamom is key and what I think the other recipes were missing. I adore cardamom and always have this in stock. As somewhat of a spice snob, I recommend purchasing the pods and grinding your own. I found mine at a local Indian market. The stuff in the grocery store does not compare in flavor. Plus the aroma of grinding your own cardamom is such a treat! This is a keeper, thanks for sharing!
- 236.59 ml all-purpose flour (I like to sub 1/3 cup whole wheat or buckwheat flour)
- 29.58 ml sugar
- 4.92 ml baking powder
- 4.92 ml salt
- 2.46 ml ground cardamom
- 2.46 ml grated nutmeg
- 2 eggs
- 414.03 ml milk, plus more as needed (can use non dairy milk)
- 118.29 ml heavy cream (I use coconut cream)
- 4.92 ml vanilla extract
- butter, for coating the pan
Directions See How It's Made
- In a medium bowl, sift together the flour, sugar, baking powder, salt, cardamom and nutmeg and set aside. In another bowl, beat the eggs until smooth. In alternating turns, add half of the flour mixture and half of the milk to the eggs, whisking until combined; repeat with the remaining flour and milk. Mix in the cream and vanilla. Let the batter sit 30 minutes, refrigerated.
- Preheat a crepe pan over medium-high heat. Rub with a stick of butter to lightly coat the pan--the butter should foam but not brown. Swirl up 3 to 4 tablespoons of batter into the pan, tilting the pan to thinly and evenly cover the entire surface. When the edges turn golden (after about 30 seconds), flip the pancake with an offset spatula or pie server, and brown the other side. Flip the pan upside down over a large plate, dropping the pancake onto the plate. Repeat with the remaining batter.
- Serve immediately, or stack the pancakes with a layer of parchment between each. They can be wrapped tightly in plastic and frozen, or used within 2 days (stored wrapped at room temperature).