Wednesday, June 11, 2014

Carrot Pancakes!

There are days when I know exactly what I want to cook. Other days, I search for inspiration. I'll thumb through a few cookbooks, scan a few menus, or do an online search. Sometimes, I find something unexpectedly, like this recipe for Carrot Pancakes with Salted Yogurt from bonappetit.com.

I had a pound of beautiful organic carrots that needed to be used up, so I thought there must be a great cocktail out there with fresh carrot juice, but I came across this recipe for carrot pancakes instead. It seemed like the perfect thing to eat on a warm, sunny day: light but still filling, healthy yet rich, salty and sweet -- and of course, great with a cocktail or three.
The original recipe is easy to follow, but I did adapt it a wee bit -- I used almond flour instead of chickpea flour because I didn't have any, I took out an egg and replaced it with flaxseed meal, I added in some garlic powder, and I swapped in smoked salt for Kosher salt in the yogurt, which was a brilliant move on my part, if I can say so myself.

These pancakes are really delicious. Chris even exclaimed that he would eat them every day. We had them as a main course with a heap of salad greens, but they'd make a wonderful appetizer, too. And for brunch, topped with a poached egg? Divine! Make a batch and see what you think. You can get the original recipe here.  Or, you can try my version below.

Carrot Pancakes with Salted Yogurt
Original recipe courtesy of bonappetit.com, adapted below by Gourmess
Ingredients:
3 large eggs, lightly beaten
1 lb carrots, peeled and grated
4 TBS chopped fresh cilantro
1 TBS flaxseed meal
1/4 cup almond meal/flour
Pinch or two of garlic powder
Kosher salt/ground black pepper
Olive oil
1 cup plain Greek yogurt
2 cups salad greens
2 TBS lemon juice
Smoked sea salt

Minimal MESS/ingredients/clean-up: Category 1
To Do:
  •  Combine the beaten eggs, carrots, cilantro, flaxseed meal, almond flour and garlic powder in a large bowl and season with salt and pepper.
  • Heat a couple TBS of olive oil in a large pan over med-high heat. Divide the "batter" into about 6 equal portions, forming it into loose patties about half an inch thick. Place no more than 3 patties into the pan at one time.
  • Cook 3-4 minutes per side, or until the pancakes are golden brown, then transfer to paper towel-lined plate. Repeat with the remaining patties -- add more oil if needed.
Getting ready to flip -- each side should be crispy and browned.
  • In the meantime, season the yogurt with the smoked sea salt and dress the greens with the lemon juice, a bit of olive oil, and salt/pepper to taste.
  • Place a pancake on a serving plate and top with the greens and a dollop of the yogurt. Finish with a sprinkle of cilantro.
Who knew carrots could taste so decadent?
xoxo

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