Your Sunday Morning plan:
EAT:
These Cardamom-scented oatmeal pancakes in the New York Times sound far too good to pass up.
You’ll need:
- 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.
