Ingredients
7 oz. whole-grain flour mix (see Tips)
1 oz. ground flaxseed
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. cardamom
1/2 tsp. Saigon cinnamon
8 oz. buttermilk
1/4 tsp. almond extract
2 large eggs
2 oz. melted butter
Bacon grease or butter
Preparation
Step 1Combining the dry ingredients: Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.Step 2Combining the wet ingredients: Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.Step 3Making the pancakes: Preheat the oven to 250 degrees F. Put an oven-safe plate in there.Step 4Set a cast-iron skillet over medium-high heat. Grease the pan liberally (and by liberally, I mean a lot) of bacon grease or butter. Pour the pancake batter into the buttered pan, about 1/4 cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.Step 5Continue this until you have cooked all the pancakes.
