cardamom-scented oatmeal pancakes

February 21, 2011

We’re snowed under here in Minneapolis. Our second big snow storm of the season hit last night as Dan and I were driving back from a weekend up north at a friend’s cabin.

We had so much fun up there, snow shoeing, drinking beer, cooking, playing games, making s’mores by the fire, and hanging out in the toasty-warm cabin. Such a good reminder of why we live in Minnesota. It’s awesome.

We arrived back in the city just as the snow was really ramping up and woke up this morning to a good foot or so of beautiful white stuff. As Dan was shoveling and snow-blowing our driveway, I made these pancakes for us.

The cardamom definitely gives them a really spiced flavour. I think I made ours a little on the thick side so go for a little less batter in the pan if you’d like them to be flatter and more distinguishable as pancakes.

Cardamom-Scented Oatmeal Pancakes

from Mark Bittman (via the NYT)

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.

Makes 4 to 6 servings.

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{ 14 comments… read them below or add one }

sofia February 21, 2011 at 1:50 pm

what a wonderful breakfast to return to after a weekend in the country! i like it. and how did i miss your previous posts, most notably the bacon cookies?? where have i been?!

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Angharad February 22, 2011 at 4:25 pm

Hop on the bacon bandwagon now!

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emily (a nutritionist eats) February 21, 2011 at 2:02 pm

Those sound like the perfect breakfast for this snow day!

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Erica February 21, 2011 at 2:03 pm

YUM! I love oatmeal in pancakes- gives such great texture. So glad you guys had a nice weekend :) Stay warm!

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elizabeth February 21, 2011 at 9:50 pm

Better you than me–I only like snow when it gets me out of my commute thanks to the MTA here in NYC being so effing old (particularly the Metro-North).

Cardamom-scented pancakes? Have never heard of them and now I’m fascinated by them. How does the oatmeal factor into the taste?

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Angharad February 22, 2011 at 4:24 pm

The oatmeal adds more texture than flavour. It gives it a lot of body -they’re almost more oatcakes than pancakes :)

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brandi February 22, 2011 at 9:34 am

This is one spice I still don’t have! And I need to change that because I love cardamom.

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Lauren @ Hungry Child in the City February 22, 2011 at 11:47 am

I ADORE oatmeal pancakes! These are a cool spin to them. I am going to try cooking them for my BF, who always cooks me breakfast, so it’s my turn!

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Angharad February 22, 2011 at 4:24 pm

Love it!

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Sarah (Running To Slow Things Down) February 23, 2011 at 7:56 am

These look incredible! Perfect for a chilly winters day. I think I’ll make some for the entire family this weekend. :D

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Holly February 24, 2011 at 7:34 pm

i am not kidding when i say i have told eight people about these pancakes and how i am going to make them this weekend. cardamom is my favorite spice – it has such a je ne se quois i just cannot even explain.

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Amy February 25, 2012 at 1:43 pm

These will be perfect to feed my little people while the hubby is in Germany! But what happens to how they hold up if I leave out the almonds? I have a toddler allergic to tree nuts.

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Angharad February 25, 2012 at 5:04 pm

Hi Amy! I think they’d turn out just fine without the almonds. You could add something else of a similar texture if you wanted or just leave them out. Hope you enjoy!

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Susan M September 15, 2012 at 1:20 pm

I just found your great site … and recipes … and love cardomom and …. well I have just Pinterested your recipes for the last hour or so !! lol!! I hope to come and find lots more of your wonderful recipes !

PS I am a Brit abroad too … I live in northern Portugal !!

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