Not quite pancakes, more like latkes, but still good!
After seeing it on the NYTimes food blog, Sara decided that she’d try making these pancakes for “Brinner” (a cross between Brunch and Dinner). The final product is not that close to being the Aunt Jemima pancakes that we all grew up with, but seem more closely related to the Jewish potato pancakes, latkes.
These are a great and somewhat healthy alternative to the doughy fried pancakes you’d usually have for brunch, but the amount of cardamom is a bit too strong. I’d say you could use less, or swap it out for either nutmeg or cinnamon (and Sara agrees). The dried apricots and almonds are what really gave the pancake a burst of flavour with each bite and it would also be great to experiment with a different type of dried fruit; possibly some cranberries or some blueberries. I recommend that you watch the video posted at the link below as the author also gives some other great substitution ideas.
Taken from the NYTimes:
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.
served for blinner with both ham and bacon...mmmm pork!
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.