Thursday, September 2, 2010

Carrot ginger pancakes recipe for baby led weaning

I tend to go through brief fits of enthusiasm for certain types of food, and explore all the variations of it I can think of until the obsession wanes on its own. This usually happens with sweets (there was the marshmallow phase, a fudge phase, a pate de fruit phase, an herb-infused syrup phase...), but I've also had prolonged obsessions with waffles, granola, and jam (this one is ongoing, and as far as I can tell will end only when I run out of pantry space or Mae's dad asks me not to buy any more canning jars). Right now, my attention has shifted to pancakes, due to (1) the fact that I've been eating a lot of these pancakes in the mornings because there's usually already a batch in the freezer, and I've begun to crave variety, and (2) this thread on eGullet.  It was the description of the apple pancakes that got me thinking about vegetables grated into pancakes. Not in a sneaky way, but in a "hey, that is good!" sort of way. A carrot cake sort of way.

 And so the carrot pancakes were born, although I ended up going with a slightly more savory profile than carrot cake.  You could carrot-cakify them further by throwing in a pinch of cloves, nutmeg, and allspice, as well as some ground toasted walnuts. Or you could render them more savory by leaving out the cinnamon and including some cumin and coriander. And perhaps some scallion. But I think they're pretty good as-is. 

Carrot-ginger pancakes

1 egg
1/4 c. milk
2 Tbs oil
1/2 tsp. finely grated fresh gingerroot
1 c. coarsely grated carrot
1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. cinnamon

In one bowl, whisk together the egg, milk, oil, and grated ginger.  In another bowl, toss together the remaining ingredients. Get your skillet heating up over medium-high heat and brush it with some oil. Pour the wet ingredients into the flour/carrot mixture, and stir until just combined. Spoon the batter out onto the hot griddle-- I made these a bit smaller than my usual pancakes, about 3 inches across. Flip them when the bubbles show in the middle, and cook until nice and brown on both sides.  If you want to add some salt to the adult ones, just make the pancakes for the baby first and then throw a pinch of salt into the remaining batter.

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