Wednesday, June 6, 2012


My father-in-law’s pancake recipe never fails. Last Sunday, while the rain poured down all around us, I cooked them up with peaches and cardamom for something warm and comforting against the weather. We had the wood-stove going again, a sad way to welcome in June, but it never got hot enough to fry the ‘cakes, so I made them on the little propane stove-top. If you’re cooking them on a wood-stove you’ll want the fire to be at about 400 degrees.


2 cups all-purpose flour
2 tablespoons turbinado
2 tablespoons baking powder
1/3 teaspoon Cardamom

Sift all the dry ingredients together, make a well in the center and crack in 2 large, fresh eggs, then add:

2 tablespoons oil
2 splashes of vanilla
2 cups whole milk

Whisk it all together, but don’t beat the batter into the ground, a few strong whisks is all it takes. Scoop out a large spoonful (I usually use a 1/3 measuring cup for medium sized pancakes) and drop onto a buttered frying pan. Sprinkle on diced peaches. When the ‘cake is bubbly and sort of waxy looking, flip.

I like to stack all the finished pancakes in a tall pile, they look so hearty and filling all together like that. Top them with butter, and decorate with peach slices all around!

I served them with cardamom-spiced coffee, which is just coffee ground up with a pinch or two of cardamom added right before steeping. It’s best with milk, as the cardamom flavor is light, and doesn’t come out as well in coffee drunk straight.


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