Cardamom-Scented Oatmeal Pancakes With Apricots and Almonds
Updated Oct. 26, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup whole-wheat flour
- ¼cup all-purpose flour
- ¼cup rolled oats
- ⅓cup chopped almonds
- 1teaspoon baking powder
- 1teaspoon ground cardamom
- ¾teaspoon salt
- 1egg
- ½cup milk
- 2cups cooked oatmeal
- ⅓cup chopped dried apricots
- Vegetable or olive oil, for frying
- Honey, for serving
Nutritional analysis per serving (6 servings)
382 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 7 grams protein; 368 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.
- Step 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.
- Step 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.
Private Notes
Comments
Try fresh cardamom -- roast the pods in a small cast-iron frying pan til lightly browned, let cool, shell them, and then grind the black seeds inside in a mortar and pestle or a spice grinder or a pepper grinder. A little extra work, but the cardamom is way more pungent and flavorful than the pre-ground kind that comes in a bottle. (I haven't made this recipe yet but I am certainly going to.)
My husband has made these several times since first seeing the recipe in 2011 and each time delicious. California apricots are best here, not Turkish. Hubby has even frozen leftovers then popped in toaster to reheat.
I wasn't real impressed, but my wife like the pancakes. If I make them again I will use less cardamom and salt. I had to add extra milk to get the thick pancake batter consistency, following the recipe my batter was closer to cookie dough. In the video Bittman fries the pancakes in enough oil to see ripples, but they cook fine on a skillet with cooking spray.
I love these. You do have to enjoy the heaviness of oatmeal pancakes to start with. A few tips: The number of eggs has been cut from two to one in the years since I first found this recipe. I think that's a mistake. Leftover oatmeal is really thick. Either thin it with water before mixing the batter or else add more milk. Your pre-ground cardamom should be a recently opened jar. In my experience, this spice loses flavor much more quickly than most other ground spices.
My husband enjoyed this...love the no sugar but if you have digestive issues like me, the fiber might be a bit too much. Used the oats. Subbed out other grains for millet, and arrowroot flour (1tbsp). Liquids = nondairy--used JustEggs-equivalent of 1 egg; 2 Tbsp cashew yogurt, 1/4 cup soy milk. But added more liquid as needed but not much. Added 1Tbsp chopped crystalized ginger, 1/4 c currants. Loved the fruit and nut combination.
Just a thought... I used to make an oatmeal pancake recipe (since lost) where the eggs were separated and the egg whites beaten til stiff, then folded in the batter. Might be worth a try?!?