Carrot Pancakes with Honey Ginger Syrup

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A few weeks back, I attended a panel discussion on sustainable foods at the Whole Foods on Bowery during Social Media Week NYC. Amanda Hesser of the New York Times was one of the panelists, and it was at this panel that I learned of one her other ventures- a website and food community called Food52.

Food52 is pretty darn cool. They hold weekly contests with themes like “Your Best Recipe with Citrus and Olives“, or “Your Best Fondue“, or “Your Best Layer Cake“. Then, Amanda and her co-editors pick two finalists and the final winner gets featured in a cookbook featuring the 52 “best” recipes of the year- one from each week.

So far, I’ve submitted my Superbowl Chocolate Pudding to “Your Best Pudding“, and after seeing this week’s theme, I just knew I had to create a recipe to submit for “Your Best Carrot Recipe“.

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I love carrots. Crunchy, kind of sweet, and delicious fresh or cooked (although it took me a while to appreciate the latter). I wanted to think of an original way to incorporate carrots in a traditionally sweet dish- to really take advantage of their natural flavor.

I finally decided upon incorporating shredded carrots in some fluffy pancakes, speckling them with delicious flavor and a great orange color. I love the combination of carrots and ginger, so I decided to blend honey and ginger paste to make a thick, luscious syrup that really plays well against the sweet comfort of warm pancakes. And voila… breakfast was served!

What do you think?

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Carrot Pancakes with Honey Ginger Syrup

Ingredients

For the Carrot Pancakes:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/2 cup milk
  • 1 tablespoon brown sugar
  • 1/3 cup shredded carrots

For the Honey Ginger Syrup:

  • 1/3 cup honey
  • 1 tablespoon ginger paste
  • 1 teaspoon sugar

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Directions

1) In a small sauce pan over low heat, add honey, ginger paste, and sugar and stir well until combined. Let flavors mingle and marinate while you make the pancakes, being careful not to burn.

2) Preheat a large pan or skillet over medium-low heat. In a large bowl, combine the flour, baking powder, and salt.

3) In a bowl, beat the eggs, and add the milk, stirring to combine. Stir in the butter and brown sugar.

4) Add the wet ingredients into the dry. Add the shredded carrots and stir, being careful to mix only to the point that the batter has completely incorporated the dry ingredients. It is okay if there are a few lumps!

5) Add a teaspoon of butter or oil to the skillet (optional if using a non-stick pan). Ladle a 1/2 cup of batter into the skillet at a time to make each pancake, and flip after 2-4 minutes, getting the pancakes nicely browned on each side.

6) Drizzle pancakes with honey-ginger syrup, and enjoy!

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If you have a vegetable-finicky significant other (coughcough), this is a very easy way to sneak some nutrition in an otherwise pretty unhealthy breakfast!

Happy Eating :-)
mally

Comments

  1. Joan says

    One of these days I am going to try this. It is different but it sounds great. I love my pancakes! How many does it make?

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