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.
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?!?
I have to agree with others: these pancakes are not great. The flavors are fine, but not worth the effort, as the pancakes are really just oatmeal, with interesting and tasty ingredients, fried up on a pan. If this recipe intrigues you, I would suggest just making oatmeal and stirring in almonds, cardamom, apricots, and maybe some zest and skipping this recipe entirely. I love the recipes on New York Times, cooking, and frequently make ones that I like again and again. This will not be one of those recipes.
They don’t look like the ones in your photo. They’re definitely like a granola bar pancake. They’re healthy. I put bananas sliced on top. Not great or my favorite.