Cardamom Griddlecakes With Maple Cardamom Cream

Makes 4 three-griddlecake servings

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For the Griddlecakes:

11/3 cups all-purpose flour

3 tablespoons confectioners'

sugar

2 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon baking soda

3 tablespoons unsalted

butter, melted, plus addi-      tional for cooking

11/4 cups buttermilk

1 large egg

For the Maple Cardamom Cream:

1/2 cup maple syrup

2 tablespoons heavy cream

1/8 teaspoon ground

cardamom

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1. Prepare the maple cardamom cream by combining the maple syrup, heavy cream, and ground cadamom in a small saucepan and placing over medium-low heat, stirring occasionally, until heated through - about 7 minutes. Keep warm over very low heat until ready to serve. Makes approximately 2/3 cup.

2. Heat the oven to 250 degrees. To prepare the batter, combine the flour, sugar, baking powder, cardamom, and baking soda in a large bowl. Whisk the butter, buttermilk, and egg in a medium-size bowl until the egg is throughly combined. Add to the dry ingredients in the large bowl, stirring just until all ingredients are combined (the batter may still be lumpy).

3. Heat a griddle or large skillet over medium heat. Spread a thin coating of butter over the griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto the griddle, spacing a few inches apart to allow for spreading. Cook the griddlecakes until brown on the bottom and bubbles form on the top - about 3 minutes. Turn each griddlecake over and continue to cook until both sides are golden brown. Transfer to a baking sheet and place in the oven to keep warm. Repeat with the remaining batter, adding more butter to griddle as needed. Serve warm with maple cardamom cream.

Per serving: 464 calories, 9 grams protein, 69 grams carbohydrates, 34 grams sugar, 17 grams fat, 58 milligrams cholesterol, 385 milligrams sodium, 1 gram dietary fiber.

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