I don't know if you realize this, but I am rather fond of pancakes. Which makes this the best day of the year: Pancake Tuesday. I don't do Lent, but any day dedicated solely to the eating of pancakes is one that I will celebrate.
I could have made Harvest Corn pancakes, because those are amazing and I always try to have those ingredients to hand (I've been substituting provolone because asiago or fontina is too fancy for my local No Frills), but I wanted to try something new. I was looking around for a recipe that would be suitable for dinner when I came across this one from Smitten Kitchen*. Carrots? Vegetable. Dinner. Perfect.
The sweet cream cheese
The result?
a) You have to make these. b) You have to eat these with the cream cheese sauce, because they complement each other perfectly. The cheese brings out the carrots, which in turn tones down the sweetness of the sauce. So good. Grating the carrots (I used two fairly immense ones) took forever -- I didn't think to get my sous chef to do it -- but it's worth it. Like Smitten, I didn't put in golden raisins**, but I did use the walnuts. I did follow instructions to only use 1/8 c scoops. The recipe says it will make 12-16 pancakes; I got 16 1/2.
By the way, I have finally put links to all my Pancake of the Month posts in one spot: Pancake of the Month. (Because I'm original like that.)
*Who led me, in turn, to Joy the Baker. I love the internet.
**Because somebody ate them all... I won't say who, but his initials are not really DC.
More pancakes I must try. As far as I'm concerned you're the pancake goddess.
ReplyDeleteI consider myself more of a pancake curator.
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