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Sweet Ehuru & Carrot Pancakes

by on March 7, 2017
 

Because when carrots are in season, we do every and any. Because they are delish – more nutritious when cooked.

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You must make them because the children, my children fell in love after initially turning up noses when these were just batter. Gorgeous carrot pancakes that are perfect for breakfast, lunch and dinner.

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I spiced mine with toasted Ehuru – African Calabash Nutmeg, commonly used in pepper soup and other savoury dishes. Here, it brings a smoky flavour. I skipped the baking soda – my daughter helped herself to my full box to test out her recipe for slime. More on that someday. I’m a big fan of citrus so added some orange zest – yum, yum, yum. 

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They cook up quickly, this delicious things…

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In no time you have a stack of orange God-to-Goodness pancakes.

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Sweet Ehuru & Carrot Pancakes
Delicious spiced pancakes which I've switched up by adding Ehuru, African Calabash nutmeg and orange zest.


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1342 calories
177 g
309 g
58 g
33 g
30 g
760 g
2166 g
61 g
1 g
23 g

Nutrition Facts
Serving Size
760g

Amount Per Serving
Calories 1342
Calories from Fat 504

% Daily Value *

Total Fat 58g
89%

Saturated Fat 30g
150%

Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 14g
Cholesterol 309mg
103%

Sodium 2166mg
90%

Total Carbohydrates 177g
59%

Dietary Fiber 12g
50%

Sugars 61g
Protein 33g
Vitamin A
767%
Vitamin C
30%
Calcium
71%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 1 cup all-purpose flour
  2. 1 teaspoon baking powder (in my case 2 because I didn't have baking soda)
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon table salt
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon toasted then crushed ehuru/ calabash nutmeg (or freshly grated nutmeg)
  7. 1/8 teaspoon ground ginger (I'll add some fresh ginger next time)
  8. 2 tablespoons chopped walnuts (optional, I skipped them)
  9. 2 tablespoons golden raisins (optional, ditto)
  10. 1 teaspoon orange zest
  11. 1 large egg
  12. 2 tablespoons packed brown sugar
  13. 1 cup unsweetened yogurt (original recipe uses buttermilk)
  14. 1 teaspoon pure vanilla extract
  15. 2 cups finely grated carrots
  16. 3 tablespoons butter, melted (I tried to use brown butter but it browned too much)
Instructions
  1. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins.
  2. In a small bowl, whisk together the egg, brown sugar, yogurt, vanilla and orange zest. Stir in carrots. Pour carrot mixture into dry ingredients and fold in with a spoon or spatula.
  3. Allow the mixture rest for five - ten minutes. You can also refrigerate at this point and fry later - be sure to gently stir through just before frying.
  4. Put a pan on medium and grease with the melted butter.
  5. I tried out different ratios for the batter and found I liked using 1 heaped tablespoon of batter per pancake. I also preferred mine slightly flatter so I spread out a bit with the back of the spoon. Let cook on one side till the surface is dry and bubbles form, then flip, about 3 - 4 minutes from start to finish.
  6. Repeat butter, mix, flip till batter is all used up.
  7. We had ours with vanilla icecream, bananas and salted caramel. Yum.
beta
calories
1342

fat
58g

protein
33g

carbs
177g

more

Adapted from Smitten Kitchen & Joy The Baker
Kitchen Butterfly http://www.kitchenbutterfly.com/

Definitely favourites. I’ve made them 3 or 4 times since we first discovered the recipe. Thank you world and Google and Smitten Kitchen and Joy the Baker. Did I also say that bacon has sneaked its way into a couple of the carrot pancake feasts? Yes, with vanilla ice cream too! For dinner!! On a weeknight!!! Talk about decadence :).

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The end.