After two full weeks of eating like a crazy healthy person, I hit a wall — not a forever wall, just a tonight wall. And so we’re eating pancakes tonight. I got all inspired this morning watching this video, wherein Mark Bittman opens up a whole new (to me) world of pancake making. I especially love the beginning, where he talks about substitutions, and the end, where he warns against making boring pancakes.
So with Bittman’s encouragement, I liberally adapted his Cardamom-Scented Oatmeal Pancakes with Apricots and Almonds. The recipe here is my substitutions (this time). Next time I will go a lot lighter on the cardamom — I liked it (it certainly wasn’t boring), but the cardamom did kind of overpower everything else. (The boys, of course, are sticking to Swedish Pancakes.)
**Update: Jason didn’t hate them — said they made him want to eat Indian food. I really liked them with honey, and it did mute the cardamom quite a bit. And in a surprising twist, Ian snarfed them down (sans honey).
- 1/4 cup oat 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* (I will use WAY less next time — start with 1/2?)
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 egg
- 1/2 cup light coconut milk
- 1 teaspoon vanilla extract
- 2 cups cooked oatmeal
- 1/3 cup chopped pear
- Honey, for serving.
1. Heat the oven to 200 degrees. Combine the flours, oats, nuts, baking powder, cardamom, cinnamon, and salt in a large bowl.
2. In a separate bowl, whisk together the egg, coconut milk, and vanilla; stir in the cooked oatmeal and the pears 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 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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