Tenderest Cardamom Pancakes

Method

1. 1

   In a large bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. In a medium bowl, whisk the yogurt and milk until smooth. Then whisk in the eggs, followed by the butter.

2. 2

   Scrape the wet ingredients into the dry. Switch to a large silicone spatula and combine thoroughly, sweeping the sides and bottom of the bowl; do not overmix.

3. 3

   The batter will be a bit lumpy but should have no powdery pockets. Set aside to rest for 5 to 10 minutes.

4. 4

   Heat a cast-iron griddle or skillet over medium-high heat. When a drop of water on the griddle sizzles and evaporates, coat the griddle with butter.

5. 5

   Dragging your spoon or scoop in a round (this creates thinner pancakes), distribute about 3 tablespoons batter per pancake onto the griddle.

6. 6

   Cook for 1 to 2 minutes per side, until deep golden. Work in batches, slicking the griddle with more butter as you go. Serve with maple syrup and additional yogurt, if desired.