' This recipe is modified from a Cooking Club of America magazine’s Spiced Buttermilk Griddle Cakes. This morning, I was too lazy (and not wanting to make extra mess) so I didn’t separate the eggs and whip the egg whites. It didn’t result in super fluffy pancakes, and I was having issues with my griddle, so I have no wonderful pictures to give you. The pancakes had a nice, almost dense texture which my family prefers.
Spiced Buttermilk Pancakes
3 eggs
1/4 cup sugar
2 1/4 c buttermilk
6 tbsp melted unsalted butter, cooled
2 1/2 c all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground nutmeg
Preheat your griddle on medium high. Spray with cooking spray or lightly brush with more melted butter.
Whisk eggs and sugar together in a medium bowl until smooth. Add in buttermilk and whisk together. Slowly add melted butter while whisking until well combined.
In a large bowl, combine the rest of the ingredients and whisk together. Make a well in the middle of the flour mixture and add buttermilk mixture. Whisk together until combined but still lumpy.
Pour 1/4 batter onto griddle for each pancake and spread the batter until at least 4″ in diameter. When the edges of the pancake are dry and the center is bubbly, flip. Cook another minute or so until golden brown.
Serve with butter and syrup.
They do taste pretty good warm and with nothing on them, but a lot better with butter and syrup.
