I don't always fall for what he passes off as "minimal," but this one taunted me into trying it this Sunday morning. I brought extras to my little teacher development class for a lesson and they were generally well received, although I don't think anyone is a permanent convert from the regular pancake.
I recommend following his suggestion and serving with honey, although maple syrup works too but it has a tendency to overpower the subtle flavors more than the honey. They are not too sweet alone and would also be overpowered served with very sweet fruit like pineapple or canned peaches. Fresh bananas and milk might be a better choice. These would well for a small brunch with friends.
If I made this again, I might increase both the cardamom and the apricots.
Ingredients:
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/4 cup rolled oats
1/3 cup chopped almonds
1 teaspoon baking powder
1 teaspoon ground cardamom
3/4 teaspoon salt
1 egg
1/2 cup milk
2 cups cooked oatmeal
1/3 cup chopped dried apricots
Vegetable or olive oil, for frying
Honey, for serving.
Directions:
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.
Yield: 4 to 6 servings.
2 comments:
I made these yesterday. I used about 1.5 tsp of cardamom and 0.5 c chopped dried apricots. I mixed up 2 c. water + 1 c. rolled oats and used all the oatmeal that was produced, so my batter ended up quite thick and gloppy -- perhaps I should have thinned it a bit with more milk. It made about 12 pancakes. With that much cardamom, the flavor was strong enough to not only stand up to but also be improved by maple syrup.
Post-edit: I made these a second time for a breakfast I hosted for sister R and my visiting teachee where I presented these along with other pancake types. I doubled both the cardamom and the apricots, both with good effect, and used sliced instead of slivered almonds. They were really well received but I think you have to be clear with the audience about not using too much syrup or the pancake gets drowned.
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