Apricot-cardamom pancakes from How to Bake Everything: Simple Recipes for the Best Baking (page 104) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on July 13, 2021

    I had some cooked, frozen apricots my dad had given me from his tree, so I pureed them for this recipe. This is one of the variations given for the pumpkin pancake recipe, and it's really good. Fluffy pancakes and the delicate cardamom flavor came through. (I added a little extra of both the cardamom and vanilla.) They were really good with maple syrup, or with whole milk yogurt mixed with a touch of honey. Later I tried modifying a pumpkin muffin recipe from Moosewood's to have this same apricot-cardamom flavor and it was a fail -- they didn't taste nearly as good as these pancakes!

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