I made some peach pancakes based on the buttermilk-blueberry pancake recipe in my Better Homes and Gardens cookbook. I used cardamom instead of cinnamon, and it was okay, but it didn't have a spectacular flavor. I would just go with cinnamon for this one next time. But if you want a recipe for pancakes with cardamom, here's one from Mark Bittman. I haven't tried it yet, but it sounds delightful.
Oh, and for some reason in my family we call them hotcakes instead of pancakes, I've always figured it's because they're bigger than the usual pancakes. If you're reading this and you know the answer, please comment and let me know!
|cooked peach pancake|
|We like them big, but this one was almost unflippable|
1 c. all-purpose flour
2 Tbsp. semolina flour or cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon (or your favorite complementary spice)
1 Tbsp. honey (or sugar)
1 egg, beaten
1 c. buttermilk or yogurt or whey from draining yogurt or a combination
2 Tbsp. cooking oil
1 peach, cut into blueberry-size pieces, peeled if desired, covered in lemon juice to keep from browning
Mix together flour, semolina/cornmeal, baking powder, baking soda, and cinnamon (and sugar, if using) in a bowl, set aside.
Mix together the honey (if using), egg, buttermilk/yogurt/whey and oil.
Start heating up a griddle for cooking, then mix together the wet and dry ingredients until they are just barely mixed and still lumpy, then add peach pieces gently.
Cook pancakes on lightly oiled griddle, eat with your favorite topping.