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)


  • 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.


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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