Carrot Pancake

There are many things I got from my father. A fondness for crossword puzzles, a somewhat warped sense of humour, an appreciation of jazz.

Me, learning to smoke.

Me, learning to smoke.

He also taught me how to smoke a pipe. Thanks for that, Dad!
(Dad wants me to let you know that the pipe was not lit.)

And I have my Dad to thank for this recipe. He’d tried it and figured I’d like it too.

As he’s known me all my life and is aware of all the things I will not eat, he’s pretty good at recommending recipes to me. He, unlike me, will eat pretty much anything he’s served, though for a long time was repulsed by Brussels sprouts. He likes them now, as long as they’re roasted.

Here’s what to do.

Get a bunch of carrots.

Carrots.

Carrots.

And grate them.

Grated carrots.

Grated carrots.

Measure the milk.

Milk.

Milk.

Grab an onion.

An onion.

An onion.

Then peel and chop it.

Chopped onions.

Chopped onions.

You need some eggs too.

Eggs.

Eggs.

Add the eggs to the milk.

Wet ingredients.

Wet ingredients.

Mix the dry ingredients together.

Dry ingredients.

Dry ingredients.

Add the carrots, onions and bread crumbs.
IMG_6959

Add the milk and eggs to the dry ingredients.
What’s this? Yes! It’s a whatfoodimade action shot™!
IMG_6962

Pancake batter.
IMG_6967

Pour the batter into the hot fry pan.

Into the fry pan.

Into the fry pan.

Hot out of the oven.

Carrot pancake.

Carrot pancake.

Served with sour cream and cranberry sauce.

Carrot pancake, served with cranberry sauce and sour cream.

Carrot pancake, served with cranberry sauce and sour cream.

This recipe is from the cookbook Sundays at Moosewood Restaurant.

Carrot Pancake

1-1/2 cups grated carrots
1/2 cup finely chopped onions
1/2 cup bread crumbs
4 large eggs
3/4 cup milk
1/2 cup flour
1-1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. nutmeg
1/4 tsp. ground cumin
lots of black pepper
sour cream and applesauce for garnish

In a mixing bowl, combine the carrots, onions and bread crumbs. Toss to mix evenly. Preheat the oven to 450 degrees. In a blender or by hand, combine the eggs, milk, flour and seasonings until smooth. You may need to scrape down the sides of the blender once or twice.

In a large bowl, combine the carrot mixture and the contents of the blender. Heat about 1 Tbsp. of oil in a heavy 9 or 10-1/2″ skillet. When the skillet is quite hot, pour in the pancake mixture, making sure the carrots are well distributed. Place the skillet in the oven.

After 20 minutes, lower the temperature to 350 degrees and bake for another 10-15 minutes. The pancake should be light brown. Serve with applesauce and sour cream as garnish.

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