Instructions

1. 1
   Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. 2
   Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3. 3
   Whisk orange zest and ground cardamom into dry ingredients.
4. 4
   Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20–30 seconds.
5. 5
   Whisk in egg, butter, and vanilla.
6. 6
   Add wet ingredients to dry ingredients and whisk until just mixed.
7. 7
   Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
8. 8
   Increase heat to medium and generously brush skillet or griddle with oil.
9. 9
   When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time.
10. 10
    Work in batches, if necessary, to avoid overcrowding.
11. 11
    When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.
12. 12
    Cook until pancakes are golden brown on remaining side.
13. 13
    Repeat, brushing skillet or griddle with oil.
14. 14
    Serve hot.