Wednesday, April 24, 2013

Barley Pancakes with Cardamom and Dates

Mark Bittman is a God and if he'd have me, I'd be his first "Bitthead", following him around with that dazed look in my eyes as followers are apt to have, just savoring the bon mots and delicious morsels he produced. Mark, if you're reading this, please don't be shy, just reach out and let me know!

Why the latest gush? His brilliant Cardamom-Scented Oatmeal Pancakes. I made them early one morning with some leftover cooked barley and fell deeply, truly, madly in love with them. These are an addiction in the making, so don't say I didn't forewarn you!

While this addition included an egg, the recipe could have easily been veganized with either egg replacer or 2 teaspoons of ground flax seed combined with 2 teaspoons of water left to soak for a few minutes. And along the vegan lines, Mark's next cookbook, VB6 (that's Vegan Before 6 for those of you who are less of a devote than me), will be released at the end of April.

As Mark notes in his video version of this recipe, you can substitute almost any cooked grain as well as varying the spice or other flavorings. In that spirit I used barley, sunflower seeds and chopped dates, and my roommates loved them! Of course the first making of this recipe was gobbled up so quickly that there was no time for photographs. Such a tragedy that I had to make it again!

Barley Pancakes with Cardamom and Dates
(makes 8 large)

1/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/4 cup rolled oats
1/3 cup sunflower seeds
1 teaspoon baking powder
1 teaspoon ground cardamom
3/4 teaspoon salt
1 egg (or 2 teaspoons ground flax seed mixed with 2 teaspoons of water, allow to sit 5 minutes)
1/2 cup almond milk
2 cups cooked unhulled barley
1 date, minced
Vegetable or olive oil, for frying

Combine the flours, oats, sunflower seeds, baking powder, cardamom and salt in a large bowl. In a separate bowl, whisk together the egg and almond milk; stir in the cooked barley and dates 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. 

 Heat 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 and 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 your favorite pancake toppings.


1 comment:

Glue and Glitter said...

Ooh these sound fantastical! I love cardamom.