Tuesday, February 5, 2013

Carrot Pancakes and Lemon Cupcakes

Recently I've discovered an awesome website called Weelicious. So far I've tried two of the recipes from the delicious looking creations featured there. Here are my versions of these two.

Beth's version Carrot Pancakes (click here for the original from Weelicious)
I subbed the nuts for almonds and added more liquid. Addie loves these with butter and cinnamon/sugar. They are good as a sandwich with light cream cheese and a dusting of cinnamon/sugar for school lunches.

  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup almonds, chopped
  • 3 tablespoons brown sugar
  • 1 cup buttermilk (or 1 cup reg milk plus 1 tbsp white vinegar)
  • 1/4 cup water
  • 1 tablespoon canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, whisked
  • 1 1/2 cups carrots, shredded fine (about 3 small carrots)\
  • butter or oil for cooking
1. Place the first 5 ingredients in a bowl and stir to combine.
2. In another bowl, place sugar, buttermilk, oil, vanilla, carrot and eggs and mix.
3. Add the dry ingredients to the wet and mix. If the mixture is too thick, like a muffin or cookie batter, add more water a tbsp at a time. If it is too thin add flour a tbsp at a time. It should be like regular pancake batter.
4. Heat a large skillet over medium heat and lightly coat with butter or oil.
5. Spoon about 1/4 cup of batter onto the skillet and cook for 2 minutes on each side or until golden.
6. Serve with honey or maple syrup. 

To Freeze: Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

Beth's version Lemon Cupcakes (click here for the original Weelicious) 
The original was delicious but I found these to need more lemon. Also the batter was very thick, so the extra lemon juice helps there too. You can omit the lemon all together and add any other mix-ins you like, like chocolate chips, dried cranberries, nuts or any fresh fruit. This makes an amazing cupcake base for any creative cook. (This also made 1 1/2 trays of mini muffins for me)

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/3 cup whole milk
  • 6 tablespoons lemon juice
1. Preheat oven to 350°F.
2. Whisk the flour, baking powder and salt in a bowl and set aside.
3. Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
4. Add the eggs, one at a time, then the vanilla, beating on low speed until combined.
5. Still on low speed, slowly add half of the flour mixture, then the milk, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula as you go.
6. Fold in the lemon juice and lemon zest.
7. Pour the batter into greased mini muffin cups and bake for 15 minutes (22 minutes for regular sized muffins) or until a wooden toothpick inserted into the middle of the cupcake comes out clean.