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.
170g (1 1/4 cups) plain flour
Cream Cheese Spread
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.
225g(8oz) plain flour
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.