170 g flour
40 g durum flour
40 g ground hazelnuts
2 tb raw sugar
40 g ground hazelnuts
2 tb raw sugar
grated rind of 1 lime
2 tsp baking powder
1/2 tsp baking soda
salt
2 tsp baking powder
1/2 tsp baking soda
salt
2 - 2 1/2 cups buttermilk, depending on consistency
3 tb unsalted butter, melted
Combine dry ingredients. Whisk wet ingredients + cardamon together, pour into dry and turn with a whisk until just combined (there should still be lumps). Let stand a few minutes for the batter to properly develop its consistency; it will become wetter and thinner.
Measure 1/3 cup onto a Swedish 'skeppschult' cast-iron pan greased with coconut oil over medium-high heat, tipping the pan to spread the pancake out evenly. Cook until bubbles appear but top is still liquid, turn and cook briefly.
(tolerable buttermilk can be made by mixing lemon juice in milk, 1 tsp per cup, and standing a while)
seeds from 4 cardamon pods, ground
1 large egg3 tb unsalted butter, melted
Combine dry ingredients. Whisk wet ingredients + cardamon together, pour into dry and turn with a whisk until just combined (there should still be lumps). Let stand a few minutes for the batter to properly develop its consistency; it will become wetter and thinner.
Measure 1/3 cup onto a Swedish 'skeppschult' cast-iron pan greased with coconut oil over medium-high heat, tipping the pan to spread the pancake out evenly. Cook until bubbles appear but top is still liquid, turn and cook briefly.
The flour admixtures make the pancakes stick a little in the pan, so care is needed. If you use only flour in the mix then the pancakes turn easily, but are rather less interesting.
