Ingredients
1/4 cup all-purpose flour
1/4 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cardamom
3/4 teaspoon salt
1 egg
1/2 cup milk
2 cups cooked oatmeal
13 cup chopped dried apricots
1/4 cup whole-wheat flour
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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; dont 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 theyre 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.
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping