Cardamom-Scented Oatmeal Pancakes With Apricots and Almonds

Oatmeal, always underrated, is the foundation of this pancake. But the ingredient that really makes this recipe shine is the cardamom, a spice that has been treasured in Europe for centuries and has been subtly employed since then in pastries throughout the northern part of the continent. These pancakes are incredibly tender, with a little chew from the grain and the dried fruit, but beyond that they’re exotic. Here are flavors and textures that ordinary pancakes could never approach.

Ingredients

• ¼ cup whole-wheat flour
• ¼ cup all-purpose flour
• ¼ cup rolled oats
• ⅓ cup chopped almonds
• 1 teaspoon baking powder
• 1 teaspoon ground cardamom
• ¾ teaspoon salt
• 1 egg
• ½ cup milk
• 2 cups cooked oatmeal
• ⅓ cup chopped dried apricots
• Vegetable or olive oil, for frying
• Honey, for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    532 calories; 38 grams fat; 3 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 7 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 10 grams protein; 49 milligrams cholesterol; 564 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

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.

30 minutes