breakfast · snack · American
Cardamom Apricot & Flax Pancakes
A sweet pancakes featuring apricot, cardamom, and flaxseed.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1 cup apricot, chopped
- ½ tsp cardamom
- 3 tbsp flaxseed
- 2 cups wheat flour
- 1½ cups milk
- 2 egg, beaten
- 2 tsp baking powder
- 1 tbsp butter, for the griddle
Equipment
Mixing bowl + Griddle
How to make it
- 1
Whisk the wheat flour, baking powder, milk, egg, and cardamom; fold in the apricot and flaxseed.
- 2
Melt the butter on a griddle; cook quarter-cup portions until bubbles form, flip, and cook until set.
Storage & leftovers
Refrigerate in a covered container and use within 4 days.
Reheat on a griddle or in a toaster oven until hot.
Dietary & allergen notes
Suitable for: peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains egg, milk, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
