What do the bloggers, authors, and other people we know who spend their days online eat first thing in the morning? This is a series that Leela Cyd developed for us a few of years ago, and in celebration of Breakfast Week, we are bringing back five of our faves from that series!
Is there anything that could possibly top a stack of pancakes that have been delicately spiced and are flavored with nutty oats and cardamom? Never in a million years.
The Year In Food is a blog written by Kimberley that provides an instructive seasonal cooking guide along with stunning photographs and creative recipe ideas. This fortunate woman lives in San Francisco, which, if one is to judge from Kimberley’s recipes, is home to some of the very finest vegetables that can be found anywhere in the globe. Kimberly’s approach to cooking is one of my favorites since it combines creativity and ease of preparation.
By combining elements that compliment one another rather than dominate one another, she truly highlights the natural foods. Pan-Fried Whole Fava Beans and Black Pepper Strawberry Mini Crisps are a few examples of springtime dishes that I’ve been enjoying recently.
Additionally, Kimberley publishes a monthly produce guide on her website, which will pique your interest in the month’s dishes, all of which are based on seasonal fruit and other components. Kimberly is a food blogger worth paying attention to and learning from because of her ingenuity and her ability to work with natural and nutritious items.
Kimberley had this to say about the breakfast:
When I prepared oatmeal pancakes for the very first time, I was certain that I had come up with an idea that was completely unique. Admitting this is a bit humiliating, but it’s the truth. I had been on an oatmeal craze for a while, and to be honest, the consistency was starting to get on my nerves. The result was something that I immediately fell in love with, and it was all down to the addition of some buckwheat pancake mix, an egg, and some milk. After some time, I decided to do a search on the internet, and that’s when I learned that I did not create these delicious pancakes. No wonder! You get the fluffy, pillowy features of a pancake combined with the toothsome texture of oatmeal. It’s the ideal marriage of two excellent foods. Win-win situation!
I thought I was an expert pancake maker since I had folded in components like bananas, coconut, pumpkin, blueberries, and a variety of flours and fruits, but I had never tasted an oatmeal pancake that has cardamom infused into it. The event opened my eyes in a new way. Oatmeal in whatever form appeals to my taste buds immensely, and the flavor of cardamom always brings me right back to India. It is pure brilliance to mix the two into the humble pancake, which happens to be my favorite starchy morning item.
I had high hopes that Kimberley would provide something outstanding, and she not only did not fall short of my expectations, but she completely obliterated them with her pancakes. These pancakes are fantastic, and I strongly recommend that you give them a try.
INGREDIENTS
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1/2 teaspoon cardamom
- 1/2 teaspoon sea salt
- 1 cup of milk or buttermilk, with additional quantities as required
- 1 cup of oatmeal that has been cooked and is prepared with rolled oats
- 1 big egg
- Unsalted butter, for the skiller
INSTRUCTIONS
- Bring the temperature in the oven up to 200 degrees. Warm a large skillet over a medium flame. Put the dry ingredients into a large mixing basin and whisk them together. In a separate bowl, beat the egg with the milk until you obtain a frothy consistency. To integrate the oats into the milk and egg mixture, mash it up with a wooden spoon until it’s all combined.
- Mix the dry ingredients with the wet components in a slow, folding motion until everything is just incorporated. The consistency of this batter is quite different from that of a standard pancake batter. On the other hand, if it is excessively thick, you may make it less thick by adding a little bit more milk, one tablespoon at a time. In a pan, melt approximately half a tablespoon’s worth of butter. In batches of roughly three, add the pancake batter, measuring it out with a quarter cup measure each time.
- Cook the pancakes for around four to five minutes, or until bubbles begin to form on the surface. Cook for another two to three minutes after turning the meat. Repeat the process with the remaining batter, coating the skillet again as necessary. After the pancakes have been cooked, stack them on a platter and keep them warm in the oven.
- Add some maple syrup on top, and then dig in!
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