Cardamom Scented Oatmeal Pancakes With Apricots And Almonds Ny Times Food

CARDAMOM-SCENTED OATMEAL PANCAKES WITH APRICOTS AND ALMONDS

Steps:

• Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.
• In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the apricots until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don't overmix. The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flour as needed.
• Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they're browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.

BAKED STEEL-CUT OATS WITH NUT BUTTER

Steps:

• Heat oven to 350 degrees and bring a kettle of water to a boil.
• In a medium shallow casserole or baking dish, combine 3 cups boiling water and the nut butter and stir until smooth-ish. (Don't worry about a few lumps.) Stir in oats. Season the mix with a big pinch of salt, and some cinnamon or nutmeg if you like.
• Cover with foil and bake for 1 hour, stirring halfway through. Taste and if the oats aren't cooked enough, let it bake for 5 to 10 minutes longer.
• Garnish with whatever you like, and serve.