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.