CARROT CAKE PANCAKES & CREAM CHEESE SYRUP

September 15, 2013

Don’t be fooled; this is I would guess one of the healthiest things you’ll eat with the word “cake” in the title. If you are looking for a dessert-y breakfast, however, just pour on some of the cream cheese syrup. Cream cheese syrup? I’m sold. However as I said, interestingly enough the pancakes themselves are not too sweet at all. You could skip the cream cheese syrup and do some cool savory breakfast options to dress them up in many ways!

Carrot Cake Pancakes & Cream Cheese Syrup
Serves 3-4

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 egg
2 tablespoons brown sugar
1 cup milk
1 teaspoon vanilla
2 cups carrots, finely grated
4 ounces cream cheese
1/4 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add ginger, egg, brown sugar, 1 cup milk, vanilla, and carrots.

Whisk ingredients together. Pour 1/4 cup batter into skillet over low heat.

Flip when bubbles appear and allow to cook for another minute. Meanwhile, cream together cream cheese, powdered sugar, 2 tablespoons milk, and vanilla. Drizzle over pancakes to serve.

5.0 from 1 reviews

CARROT CAKE PANCAKES & CREAM CHEESE SYRUP

Author: Rachel Schultz

Serves: 3-4

Ingredients

1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 egg
2 tablespoons brown sugar
1 cup milk
1 teaspoon vanilla
2 cups carrots, finely grated
4 ounces cream cheese
¼ cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Instructions

Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add ginger, egg, brown sugar, 1 cup milk, vanilla, and carrots.
Whisk ingredients together.
Pour ¼ cup batter into skillet over low heat.
Flip when bubbles appear and allow to cook for another minute.
Meanwhile, cream together cream cheese, powdered sugar, 2 tablespoons milk, and vanilla.
Drizzle over pancakes to serve.

Adapted from Smitten Kitchen.

CRISPY SMASHED POTATOES

August 17, 2013

Rachel Schultz

You might want to stop however you’re currently making roasted red potatoes and make them this way because I think you’re going to like this method better. They’ve got the crispy goodness of french fries on the outside and the soft flakey-ness of mashed potatoes on the inside. I served them up here with walnut & rosemary oven-fried chicken. They are very good and I believe this message will help America.

CRISPY SMASHED POTATOES
Serves 3-4

3 pounds red potatoes
1/4 cup olive oil
1 teaspoon thyme
Salt & pepper

Preheat oven to 500 degrees. Place whole potatoes on a rimmed baking sheet. Pour 3/4 cup water into pan and cover with aluminum foil. Bake for 30 minutes. Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes with bottom of a drinking glass (or your tool of choice.)

Drizzle with remaining olive oil. Season with thyme and salt & pepper. Bake 40 more minutes.

5.0 from 2 reviews

CRISPY SMASHED POTATOES

Author: Rachel Schultz

Serves: 3-4

Ingredients

3 pounds red potatoes
¼ cup olive oil
1 teaspoon thyme
Salt & pepper

Instructions

Preheat oven to 500 degrees.
Place whole potatoes on a rimmed baking sheet. Pour ¾ cup water into pan and cover with aluminum foil.
Bake for 30 minutes.
Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes with bottom of a drinking glass (or your tool of choice.)
Drizzle with remaining olive oil. Season with thyme and salt & pepper.
Bake 40 more minutes.

Adapted from American Test Kitchen.

Old-Fashioned Pancakes

August 12, 2013

Rachel Schultz

Do you think box mix pancakes are sometimes good? I am not too proud to be unwilling to admit that sometimes they are to me. However, there was a time when this pancake recipe was the only one I reached for. They are just good! And, they are an american classic – the american pancake. So if you’ve been only having box mixes, I won’t try to convince you to never again, but I will say this may be worth your while.

Old-Fashioned Pancakes
Serves about 12 pancakes

1 and 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 and 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla

Stir together flour, baking powder, salt, and sugar in a bowl. Add in milk, egg, butter, and vanilla and whisk until evenly distributed.

Lightly coat a large skillet with butter and heat over medium-low heat. Pour in 1/4 cup batter.

Flip when bubbles appear. Cook opposite side until slightly golden. Repeat with remaining batter, coating skillet again with butter after each batch.

Serve with fruit, powdered sugar, maple syrup, etc.

5.0 from 9 reviews

OLD-FASHIONED PANCAKES

Author: Rachel Schultz

Ingredients

1 and ½ cups flour
3 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
1 and ¼ cups milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla

Instructions

Stir together flour, baking powder, salt, and sugar in a bowl. Add in milk, egg, butter, and vanilla and whisk until evenly distributed.
Lightly coat a large skillet with butter and heat over medium-low heat. Pour in ¼ cup batter.
Flip when bubbles appear. Cook opposite side until slightly golden. Repeat with remaining batter, coating skillet again with butter after each batch.
Serve with fruit, powdered sugar, maple syrup, etc.

Adapted from All Recipes.