Monday, September 16, 2013
Carrot Cake Pancakes
I think, no I'm pretty sure I am living in an alternate life.
One that I have not been living thus far, but somehow stumbled into through a series of cataclysmic events. Like I was caught in Dorothy's tornado and ended up on the other side in full-blown technicolor, married, in a really cool job and confident in myself. Yeah, this must not be real.
I remember a time not too long ago when I was making Blackberry Scones that I felt lost. I felt so fed up with the world and the way it spun around in orbit and stuff--I was done with it. All of it. Then one day, I was sitting up in bed for the third day that week waiting to hear if I would get married on August 31...yes! Okay, that was done. Next up, final at school...I need an A on it to get an A in the class....Done!! Alright, spear through this one, job interview...
Now, I knew I MUST have this job. Not only was it going to be the coolest job ever, but I needed it FOR REALS....I got it. Then I started to work really really hard.
To be honest, I couldn't even remember what my last post was, but I thought I would bring it back with some pancakes. I was writing a recipe for How to Feed Yourself When I'm Not Home for a simple pancake, because EVERYONE should know how to make pancakes and I thought to add some grated carrot, cinnamon and pecans and the result was cakey, but not desserty and freakin' delicious.
Alternate life or not, I feel so fortunate, very blessed and in love with life right now. I'm a happy girl.
Carrot Cake Pancakes
1 cup (145g) all purpose flour
2 teaspoons baking powder
1 tablespoon granulated sugar
1 tablespoon light brown sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
1 egg, lightly beaten
2 tablespoons (35g) vegetable oil
1 teaspoon vanilla extract
1/3-1/2 cup milk
1 cup (75g) carrot, finely grated (leave about 2 tablespoons out for garnish)
1/2 cup (75g) pecans, finely chopped (leave about 2 tablespoons out for garnish)
Preheat a skillet to medium heat. Combine flour, baking powder, sugars, salt and cinnamon in a bowl and mix together until well combined. Add the egg, oil, vanilla and 1/3 cup of milk, stir lightly until the ingredients just start to come together. Add the carrot and pecans and mix until mixture is smooth. Add more milk if needed to achieve a pourable consistency.
Use cooking spray or butter on the hot skillet and pour on the batter. Cook for 2 minutes on one side, or until the edges are dry, flip and cook on the other side for 1 more minute, or until completely cooked.
Serve immediately with maple syrup or cream cheese glaze.
Cream Cheese Glaze
4 oz Cream Cheese, softened
1 cup Powdered Sugar
1 tsp Vanilla Extract
1-2 Tablespoons hot water
Beat the cream cheese and sugar in a stand mixer until completely smooth. Add vanilla and hot water and continue mixing until you reach a thin glaze consistency.