Buckwheat Pancakes with Sliced Peaches and Cardamom Cream Syrup

Nothing says weekend quite like pancakes. These are great. The buckwheat, cardamom, and peach combination is delicious. My only quibble is that I wish the pancakes themselves had a bit of cardamom flavour. Next time, I might add some ground cardamom to the batter.

One year ago: Chicken Paprikas
Two years ago: Gratineed Cauliflower

Buckwheat Pancakes with Sliced Peaches and Cardamom Cream Syrup (from Cook This Now)

Ingredients
Cardamom Cream Syrup
1 tbsp cardamom pods, crushed
1/3 cup sugar
1/4 cup heavy cream
pinch kosher salt
Pancakes
3/4 cup all-purpose flour
1/2 cup buckwheat flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 large egg, lightly beaten
1 tbsp honey
2 cups buttermilk or yogurt
3 tbsp unsalted butter, melted plus more for the pancake cooking
sliced fresh peaches for serving

1. In small saucepan, combine cardamom, sugar, and 1/3 cup water. Bring to simmer and cook until sugar dissolves, 5 minutes. Stir in cream and salt and let bubble for 2 minutes. Cool and strain.
2. In large bowl, whisk together flours, baking powder, baking soda, and salt.
3. In smaller bowl, whisk together egg and honey. Whisk in buttermilk and melted butter.
4. Form a well in the dry ingredients and pour wet into dry. Stir until combined.
5. Melt butter in large skillet over medium-high heat. Working in batches, spoon 1/4 cup dollops of batter onto skillet. Cook until bubbles form on surface and edges, 2 - 3 minutes. Flip and cook until golden, 1 - 2 minutes.
6. Serve topped with cardamom syrup and peaches.