But nobody told you how to make PERFECT carrot pancakes, now did they?
I thought not.
So! Here is how you do it.
PERFECT CARROT PANCAKES
6-8 eggs
1/2-3/4 cup carrot puree, squished
cinnamon or allspice
honey
salt
This recipe is super forgiving. Find the ratio that works best for you.
What I do for the carrot puree is very simple. I take cooled, steamed carrots, fold up some paper towels, and squish them. Yep, I take big handfuls of carrots and moosh them up in the paper towels. The paper towels absorb some of the water and that works just fine.
I plop the puree in a bowl and break the eggs on top of it. Then I add honey, spices and salt to taste (do less; you can always add more later!), and I beat the whole mess with an electric mixer.
How long do I beat them for? Until they start to look kind of opaque from the egg whites getting all whipped up nicely.
Now, once they're all whipped up nice, remember that the bits of carrot will tend to fall to the bottom of the bowl. So when you're dipping out ladlefuls of your batter, make sure you get down to the bottom so that you keep getting that perfect egg/carrot ratio. OK? Good!
Here's what your not so cooked pancake will look like. I hope you have a nice high quality nonstick pan, or you're going to need a lot of oil. The pancakes tend to absorb a LOT of oil, so be aware.
See how nice and opaque-ish it looks? That's what you want!
You will want to carefully turn the pancake when you are pretty sure it's done. It will have dry-ish bubbles in the middle as it cooks, much like real pancakes.
Now it is time to turn your pancake!
By the way, it is VERY hard to make several of these pancakes in one pan. I recommend using an 8" pan and making one pancake at a time, with approximately 1/3 to 1/2 cup batter. You will know when you have used too much. It will not be pretty.
However, if you DID use the right amount, and you DID succeed in perfectly flipping your perfect pancake...
Here is what it should look like:
Now pat yourself on the back for a job well done, and then make a dozen more.
Because your child is going to eat them all. At once. :)
8 comments:
Love the tutorial, my pancakes always end up scrambled. I can't wait to try this recipe. Thanks!
That looks so good! Thanks for the lesson. I've only been on the diet for about 2 weeks and it's done wonders for me. I have a lot to learn. Could I ask you about the carrots?
I understand about the smooshing. But "puree" makes me think of baby food. So how do you actually do the carrots? Do you grind them in a food processor and then cook them till tender and then smoosh the water out?
Hi Katie!
I guess I should have said squished carrots, not pureed. Not sure where the word puree came from, but I think it should not be there!
I just steam the carrots for about 30 minutes, and then do the squishing thing. :) When you're just starting the diet, it's better to steam them for longer. Hope that helps!
Susan :)
I usually use squash but carrots sound like a good change, we were getting sick of the squash. LOL
Hi, I stumbled onto your blog after seeing that you have RA and I thought you might have some food ideas that I've not implemented yet. I was surprised to see that you had beef roast; red meat is one of my biggest triggers. I've also discovered sugar causes me to swell and hurt so that's two things I've been avoiding for over four years and it really seems to help.
Hi Debby,
Everyone has different trigger foods, whether they have RA, colitis or Crohn's, which is why I have a wide variety of recipes on my blog.
You may be reacting to the fats in the meat (which, if you buy supermarket meat, are usually loaded with corn and soy, both known to be quite inflammatory). Grass fed meats may pose no problem for you.
Thank you so much for sharing this recipe! It has been very helpful to me since starting SCD two months ago.
Hi Christine! Glad you liked it. :)
Susan
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