Your Sunday Morning plan:
These Cardamom-scented oatmeal pancakes in the New York Times sound far too good to pass up.
- 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
Combine flours, oats, almonds, baking powder, cardamom and salt in a large bowl. In another bowl, whisk the egg and milk together, then stir in the cooked oatmeal and apricots. Add this to the dry mixture. Heat a large frying pan over medium heat and add a thin layer of vegetable oil. Spoon on the pancake batter and flip pancakes after 2-3 minutes. Keep cooked pancakes warm in a 200 degree oven while you cook the rest. Serve with honey.
Make this coffee playdough from used grounds and let the kids play happily while you enjoy the lingering coffee scent. We recommend savouring a latte or two during the playdough play session.
We like Art and Reusing’s recipe:
- 1 cup flour
- 1/2 cup salt
- 1 cup used coffee grounds
- 1/2 cup cool coffee (approx – depending on how wet the used coffee grounds are)
Mix ingredients and knead into a dough