These pancakes are so light and airy, you'll think they were clouds (of the atmospheric sense, not the internet kind). Amy Traverso, who wrote the newly revised Apple Lover's Cookbook, stopped by Tonia's Ktichen to talk about her delcious Apple and Cardamom Pancakes, which are so light and fluffy, they really allow the flavor to shine here. Amy says she uses McIntosh Apples, along with apple cider, on top of the Cardamom, and separates both the eggs and the yolks while preparing the batter. You know, fall always was the perfect time for pancakes, and these make the season even more special!
- 1 ¹⁄3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons ground cardamom
- 1 ½ teaspoons baking powder
- ¾ teaspoon table salt, divided
- 6 large eggs, separated, at room temperature
- 1 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
- ½ cup sweet apple cider, at room temperature
- 1 large tender-tart apple, such as McIntosh, peeled, cored, and finely diced
- Vegetable oil spray for cooking
- Butter and maple syrup, for serving
InstructionsPreheat the oven to 350°. Set a flat griddle to medium-high heat.
In a large bowl, whisk together the flour, sugar, cardamom, baking powder, and ½ teaspoon salt. In a small bowl, whisk the egg yolks, milk, and vanilla until smooth. Add the cider and whisk to combine. Add the wet ingredients to the dry and whisk just until smooth. Do not overmix.
In a large bowl, using a standing or handheld mixer, beat the egg whites with the remaining ¼ teaspoon salt until they reach firm (but not dry) peaks (when you lift the whisk out of the eggs, the whites should form a peak that curls over only slightly). Gently fold half the egg whites into the batter until mostly evenly mixed. Repeat with the remaining whites until no streaks remain. Fold in the apple.
Spray your griddle with vegetable oil spray. Spoon out about ¹⁄3 cup batter onto the griddle at a time, leaving plenty of room between each pancake. For extra height, let the pancakes set for a minute, then spoon a few tablespoons of additional batter on top. Cook just until the bottom is golden brown, about 2 minutes. Spray the top of the pancakes with a bit of cooking vegetable oil spray, then flip. Cook until the bottom sets, 2 minutes more, then transfer to a baking sheet in a single layer and bake in the oven until the center sets, about 3 minutes. Repeat with the remaining batter. Serve warm, with butter and maple syrup.