This recipe comes from my mom and always reminds me of a family vacation we took to a small island called Carriacou, off the coast of Grenada. It was where my parents went on honeymoon, and for their 25th wedding anniversary they decided to return and take their college-aged kids with them. Big mistake! They totally should have left their bratty kids who fought the whole time at home, but looking back I'm so glad they shared those memories and the beautiful island with us.
At that time, there wasn't a hotel on the island or any fancy restaurants, so you were left to cook for yourself at the house you rented with whatever fish the locals caught that day. Either they never caught much or they were messing with my dad, but, "no fish today" became the tagline of our vacation. So each evening we made do without fish and my mom taught us how to make rum punch with fresh limes we picked off of trees, and each morning we had these cashew/apricot pancakes with nutmeg maple syrup that we bought on the island. The nearby island of Grenada is known as the “Spice Island,” and is all about adding nutmeg to everything.
Every time I eat these pancakes I am taken back to the cozy house in Carriacou, where internet didn't exist and we played scrabble, read, swam and relaxed all day long (which I would appreciate much more now that I'm not 18). We went to bed early, falling asleep to rain on the tin roof, and woke up early to my mom and dad making pancakes each morning.
There's really not much to these pancakes! All you do is add chopped cashews and sliced dried apricots to any pancake batter before your first flip, but for such an easy addition it really changes the whole flavor of the standard pancake. The sweetness of the apricot pairs perfectly with nutty crunch of the warmed cashew.
APRICOT CASHEW PANCAKES
- Pancake Batter - I just use bisquick!
- Dried Apricots
Roughly chop up a handful of dried apricots and cashews.
Heat a large skillet over medium heat. Add butter or oil until the pan is coated. I prefer butter for pancakes - it helps get a crispy edge.
For each pancake, ladle the batter onto pan until you have your desired pancake size.
Sprinkle apricots and cashews evenly onto pancake.
Cook until the pancakes have some bubbles that have burst - around 1 to 2 minutes. Flip with spatula, and cook until browned on the other side - around 1 minute more.
If you wanted to recreate the nutmeg syrup simply grate some fresh nutmeg into the maple syrup.
I haven't been able to make it back to Carriacou since, but at least I can start my morning with these pancakes and pretend I'm there!
(all photos, Jamie Grill Photography)