Whole wheat pancakes with cardamom
Slightly sweet and crunchy, with a lightness usually associated with white flour pancakes. These don't even need syrup to be delicious.
|1⁄4||c||whole wheat flour|
|1⁄4||c||all-purpose white flour|
|1⁄3||c||chopped almonds ((optional))|
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 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 sizeyou 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.