What do our fellow bloggers, writers, and online friends eat, first thing in the morning? This is a series Leela Cyd designed for us a couple years ago, and in honor of Breakfast Week we're bringing back five of our favorites!
Is there anything more perfect than a stack of lightly spiced pancakes, infused with nutty oats and cardamom? Absolutely not.
Kimberley's blog, The Year In Food, is an informative, seasonal cooking guide with beautiful images and imaginative recipes. This lucky lady is based in San Francisco, which judging by Kimberley's recipes, has some of the absolute best produce in the world. Kimberly's style is inventive, yet simple — my personal favorite way of cooking.
She really lets the natural foods shine, by pairing complementary (not overpowering) ingredients. Springtime recipes I've enjoyed lately include Pan-Fried Whole Fava Beans and Black Pepper Strawberry Mini Crisps.
Kimberley also posts a monthly produce guide that will get you excited for the month's recipes, all of which derive from these seasonal ingredients. Kimberly's creativity and ability with natural, healthy foods make her a food blogger to pay attention to and learn from.
About this breakfast Kimberley says:
This is a little embarrassing to admit, but the first time that I made oatmeal pancakes, I thought that I had invented something totally original. I had been on a long oatmeal kick and was growing a little tired of the texture. So I added some buckwheat pancake mix, an egg and some milk, and came up with something that I fell in love with. Later I did an internet search and discovered that I certainly had not invented these lovely pancakes. No wonder! It's the perfect marriage of two fantastic things: you get the fluffy, pillowy qualities of a pancake coupled with the toothsome texture of oatmeal. Double win!
I thought I was a pancake pro, folding ingredients such as bananas, coconut, pumpkin, blueberries, assorted flours and fruits, but never have I eaten a cardamom-infused oatmeal pancake. The experience was revelatory. I am wild for oatmeal in any form and cardamom is a note that takes me straight back to India. To combine the two into my favorite starchy breakfast food, the humble pancake, is genius.
I was expecting something great from Kimberley and not only did she not disappoint, she blew a lifetime of lacking pancakes out of the water. I loved these pancakes and urge you to try them.
Cardamom Oatmeal Pancakes
Makes 10 to 14 pancakes
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cardamom
1/2 teaspoon sea salt
1 cup milk or buttermilk, plus more as needed
1 cup cooked oatmeal, made with rolled oats
1 large egg
Unsalted butter, for the skiller
Preheat oven to 200°F. Warm a large skillet over a medium flame. Combine the dry ingredients in a large mixing bowl. Separately, whisk together the egg with the milk until foamy. Using a wooden spoon, mash the oatmeal into the milk and egg mixture until incorporated.
Slowly fold the wet ingredients into the dry and mix until just combined. This batter is a little thicker than a straightforward pancake batter. However, if it's too thick, you can thin it out with a little more milk in 1 tablespoon increments. Melt about 1/2 tablespoon butter in the skillet. Using a 1/4 cup measure, add the pancake batter in batches of about three.
Cook the pancakes until bubbles begin to form on the surface, about 4-5 minutes. Flip, and cook for another 2-3 minutes. Repeat with remaining batter, re-greasing skillet as needed. Place the cooked pancakes on a plate and keep warm in the oven.
Top with maple syrup and enjoy!
Thanks Kimberly for contributing to our Breakfast with a Blogger series!
→ Visit Kimberly's blog: The Year In Food
(Images: Leela Cyd Ross)