Fluffy Cardamom Pancakes with Persimmon Maple Syrup

Ingredients

• •2 cups all-purpose flour
• •2 tablespoons granulated sugar
• •1 tablespoon baking powder
• •1/4 teaspoon baking soda
• •1/2 teaspoon ground cardamom
• •1/4 teaspoon salt
• •2 large eggs
• •1 3/4 cups whole milk
• •1/4 cup unsalted butter, melted and cooled
• •1 teaspoon vanilla extract
• •2 persimmons, peeled and diced
• •1/2 cup pure maple syrup
• •1 tablespoon unsalted butter for syrup
• •Butter or oil for cooking

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, ground cardamom, and salt until well combined.

2. 2

   In a separate bowl, beat the eggs, then whisk in the whole milk, melted butter, and vanilla extract until smooth.

3. 3

   Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

4. 4

   Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake.

5. 5

   Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.

6. 6

   To make the persimmon maple syrup, combine the diced persimmons, maple syrup, and 1 tablespoon of butter in a small saucepan. Cook over medium heat, stirring occasionally, until the persimmons soften and the syrup thickens slightly, about 8-10 minutes.

7. 7

   Serve the pancakes warm, stacked high, and generously drizzled with the persimmon maple syrup. Optionally, garnish with whipped cream or chopped pistachios for added flair.