Cardamom Scented Oatmeal Pancakes With Apricots And Almonds Recipes
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.
APRICOT ALMOND OATMEAL
I eat oatmeal 3 or 4 times a week and find myself looking for new ways to add flavor and interest without adding a lot of calories. This morning's experiment was worth sharing. Feel free to adjust to your dietary and taste preferences.
Provided by justcallmetoni
Categories Breakfast
Time 11m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil water in a small sauce pan, then add oatmeal, almond extract, and diced apricots.
- Cook oatmeal 5-10 minutes until done according to your taste.
- Serve with a dollop of yogurt and if you want sweetner and almons.
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