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.
Provided by Mark Bittman
Categories brunch, dinner, easy, quick, weekday, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.
- 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.
- 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.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 315 milligrams, Sugar 6 grams, TransFat 0 grams
AMARANTH PORRIDGE
Many years ago, after I decided to stop eating meat (I am not a strict vegetarian now, though that's the way I usually eat), I walked down the street to look over whole grains at my local health food store in Austin, Tex. There wasn't much of a selection; still, it was all new to me, and I bought some of the grains sold in bulk bins: brown rice, millet, kasha and wheat berries.
Provided by Martha Rose Shulman
Categories breakfast, easy, main course
Time 40m
Yield Serves two
Number Of Ingredients 5
Steps:
- Combine the amaranth and water in a small saucepan, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Stir every once in a while, as the amaranth may stick to the bottom of the pan.
- Stir in the milk, syrup or brown sugar, and a pinch of salt. Stir vigorously until the porridge is creamy. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 5 grams
CARDAMOM-SCENTED OATMEAL PANCAKES
Categories Yogurt
Number Of Ingredients 13
Steps:
- 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.
OATMEAL BUTTERMILK BLUEBERRY PANCAKES
These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.
Provided by Martha Rose Shulman
Categories easy
Time 1h20m
Yield A dozen pancakes
Number Of Ingredients 13
Steps:
- Combine the milk and rolled oats in a bowl, and set aside.
- Sift together the flours, baking powder, baking soda, sugar and salt.
- In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
- Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
- If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
- Serve hot with a small amount of butter and maple syrup.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 4 grams, TransFat 0 grams
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