Flipping Marvellous

As you all know, I have dazzlingly healthy eating habits; so when Joy The Baker posted a few weeks ago about making carrot cake pancakes my reaction was nought but glee at the idea of getting those extra vegetables in for breakfast.

Hee hoo hoo hoo. I just like the fact it has 'cake' in the name. CAKE FOR BREAKFAST, MOTHER. I TOLD YOU IT WAS THE FUTURE.


However, after the triumph of my carrot cake a few weeks back, the novelty of beta-carotene is wearing off a little.

Also I just like to be excessive, it makes me feel like a better blogger (not hard).

Also I like grating stuff.

To summarise: two batches of pancakes! (This is the kind of summary I enjoy). The first is Joy's carrot cake pancake recipe: I don't have much to bring to the party over those other than to say firmly, I APPROVE. The second is an apple pancake recipe from a book called 'Chocolate'; this is a little redundant as I left the chocolate out. Sometimes I'm so wild I scare myself.

Carrot Cake Pancakes

Adapted from the Food Network

Via Joy The Baker

Metric by me.

170g (1 1/4 cups) plain flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground ginger

Dash nutmeg

1 egg, lightly beaten

50g (1/3 cup) caster sugar

240ml (1 cup) milk

200gish (2 cups) finely grated carrots

1 teaspoon vanilla extract

Cream Cheese Spread

120g (4 ounces) cream cheese

50g (1/4 cup) icing sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

1 dash ground cinnamon

1. In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg. In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.

2. Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot pan. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

3. For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.

I've even included a photo of the pancakes cooking (l: apple, r: carrot), just in case this concept is still blowing you away a little. A cake! in a pan! What a crazy world.

Apple Pancakes

Adapted from Chocolate by Parragon

225g (8oz) plain flour

1 1/2 tsp baking powder

4 tbsp caster sugar

1 egg

1 tbsp butter, melted

300ml (10 fl oz) milk

1 eating apple

1 tsp cinnamon

(50g chocolate chips - I left these out)

1. Mix flour, baking powder, cinnamon and sugar into a bowl. Make a well in the centre and add the egg and melted butter. Gradually whisk in the milk for a smooth batter. Peel, core and grate the apple and stir it into the batter (along with the chocolate chips if you're using those)

2. As for the carrot pancakes: cook in a hot pan. Flip 'em around the kitchen with reckless abandon and alarm flatmates who should know better and innocent visitors (pay them off with pancakes they'll get over it pretty fast). Good times.