The secret to these buttermilk pancakes is the cardamom spice whisked into the batter. When paired with a fresh strawberry rhubarb sauce, there couldn’t be a better way to use up the fruit of the season!
To prepare the brown butter, in a small skillet melt the butter over medium heat. Bring the melted butter to a simmer. Continue to simmer until the bubbling subsides and tiny pieces of brown solids form, about 6-8 minutes. Set off the heat to cool.
In a large bowl, combine the flour, sugar, baking powder, baking soda, cardamom, and salt. Whisk to combine.
In a separate bowl, whisk the eggs, buttermilk, slightly cooled brown butter, and orange zest.
Pour the wet ingredients into the dry and whisk until just combined with a few lumps remaining. Set aside and prepare the rhubarb sauce.
In a 4-quart saucepan, combine the rhubarb, strawberries, orange juice, and sugar. Bring to a simmer over medium heat. Continue to simmer until the fruit has broken down and thickened into a sauce, 14-18 minutes. Keep warm while cooking the pancakes.
To make the pancakes, preheat a griddle over medium-low heat for 6 minutes. Once heated, melt 1 tablespoon butter.
Using a scoop, measure ¼ cup of batter and drop on griddle. Cook until bubbles form around the edges and the bottom is lightly browned, 1-2 minutes. Flip over and repeat on opposite side.
Once cooked, remove from the griddle and place on a baking rack fitted in a baking sheet. Keep warm in a 200°F oven until all the pancakes are made.