Cardamom Scented Oatmeal Pancakes With Apricots And Almonds Food
CARDAMOM-SCENTED OATMEAL PANCAKES WITH APRICOTS AND ALMONDS
Oatmeal, always underrated, is the foundation of this pancake. But the ingredient that really makes this recipe shine is the cardamom, a spice that has been treasured in Europe for centuries and has been subtly employed since then in pastries throughout the northern part of the continent. These pancakes are incredibly tender, with a little chew from the grain and the dried fruit, but beyond that they're exotic. Here are flavors and textures that ordinary pancakes could never approach.
Provided by Mark Bittman
Categories brunch, dinner, easy, quick, weekday, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 315 milligrams, Sugar 6 grams, TransFat 0 grams
CARDAMOM-SCENTED OATMEAL PANCAKES WITH APRICOTS AND ALMONDS - NY TIMES
Yield 4 Servings
Number Of Ingredients 13
Steps:
- 1. Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl. 2. 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. 3. 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.
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- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cardamom and kosher salt. In a medium bowl, whisk together the yogurt and milk until smooth. Then whisk in the eggs, followed by the butter. Using a spatula, add the wet ingredients to the dry ingredients, stirring and folding to combine. Don't overwork the batter here. It should be a bit lumpy with no large pockets of dry ingredients. Let rest for 15 minutes.
- Preheat a cast-iron skillet over medium-high heat or an electric griddle to 375°F. Brush the skillet lightly with melted butter. Using a ladle, pour pools of batter on the hot skillet. I can get 3 pancakes on a 12-inch skillet or 6 on a rectangular electric skillet. Adjust the size of your pancakes based on taste (I like mine not too small, but not too big). When the pancakes have bubbles on top and are slightly dry around the edges, about 1 to 2 minutes, flip over. Cook on the other side for an additional minute, until golden. Repeat with the remaining batter. You can keep the finished pancakes on a baking sheet in the oven at 175°F covered with a clean kitchen towel.
- To serve, top each stack of pancakes with fresh berries and drizzle with maple syrup. Enjoy warm!
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- Make the yogurt: whisk together yogurt, orange zest, vanilla and maple syrup until well-combine and smooth. Set aside.
- Prepare the pancake batter: Whisk together the dry ingredients. Before adding the wet ingredients, start heating the griddle or pan so it is hot once the batter is ready. Form a well in the dry ingredients and add the vanilla, milk, melted ghee/coconut oil, eggs and ACV. Whisk JUST until combined — visible streaks of flour should be gone, but there will still be lumps.
- Heat a large griddle or skillet over medium to medium-high heat. Lightly coat griddle with ghee or coconut oil and wait until oil is shimmering — about 30 seconds. Drop batter onto griddle by the 1/4 cup. Cook for about 2 to 21/2 minutes until bubbles are forming and have started to pop. If the pancakes is browning too quickly, reduce heat. The bottom of the pancakes should be golden brown. Using a thin spatula, flip pancake and cook for 2 to 21/2 minutes more. Transfer to a plate and keep warm under another plate or a sheet of aluminum foil. Cook the rest of the pancakes.
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cardamom-scented oatmeal pancakes with apricots and almonds Oatmeal, always underrated, is the foundation of this pancake. But the ingredient that really makes this recipe shine is the cardamom, a spice that has been treasured in Europe for centuries and has been subtly employed since then in pastries throughout the northern part of the continent.
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