Peek-a-boo I’m still alive here I am with pancakes plus a giveaway!
Stephanie Le from i am a food blog and there’s a bunch of us that are shooting all the confetti emojis out to celebrate it. I love everything Stephanie does and this book is no exception. So much good, so much pretty . Did I make out with the book when it came in the mail? Maybe just a gentle kiss.
Seriously every recipe in here is a winner. Simple, easy, awesome food that’s great for all skill levels. On top of all the food goodness it’s filled with her insane photos and graphics (xtra luv) and it’s just all the best.
You’re baby is beautiful, Stephanie.
I get to share the carrot cake pancake recipe with you today and it’s crazy crazy good. Basically we’re eating dessert for breakfast and I’m really excited about it and I have Ramona eyes any time I do that thing where parents trick their kids with hidden vegetables except we’re tricking myself with hidden dessert.
And before the recipe: We’re giving you a copy! All you have to do is leave a comment below letting me know what other desserts I can make that I can pretend are breakfasts and I’ll randomly choose one of you! Giveaway is open until midnight on Saturday and is open to US residents only.
CARROT CAKE PANCAKES WITH VANILLA MASCARPONE
from Easy Gourmet
Makes enough for 4
1 call-purpose flour
1 t baking powder
1 t baking soda
1 T sugar
1⁄4 t salt
1⁄2 t cinnamon
1⁄4 t nutmeg
1⁄8 t ground ginger
1 c finely grated carrots
1 large egg
1 c buttermilk
1⁄2 c mascarpone, room temp
2 T sugar
1⁄2 c heavy whipping cream
1 t vanilla
1⁄4 c walnut pieces
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt,
cinnamon, nutmeg, ginger and carrots. In a separate bowl, whisk together the
egg and buttermilk. Add the wet ingredients to the dry and mix until just
combined. Let batter sit for 10 minutes while making the vanilla mascarpone.
In a bowl, cream together the mascarpone and sugar until the sugar is dissolved.
In a separate bowl, whip up the whipping cream until it thickens and holds
medium peaks (when you lift the whisk from the cream, the tip of the peak will
curl over on itself). Gently fold together the mascarpone- sugar mixture with the
whipping cream and mix in the vanilla. Set aside in the fridge.
Toast the walnuts in a dry, heavy skillet over medium heat for 1-2 minutes while
stirring constantly. Set aside while making the pancakes. Heat a nonstick frying pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter 2 tablespoons (30 ml) at a time into the pan.
Cook until tiny bubbles appear on the surface, about 2-3 minutes. Flip and
continue cooking for 1-2 minutes. Keep the pancakes in the warm oven until
you’re done with the batter.
Top the pancakes with vanilla mascarpone and toasted walnuts.
| CARROT CAKE PANCAKES WITH VANILLA MASCARPONE | Print |
- 1 c all-purpose flour
- 1 t baking powder
- 1 t baking soda
- 1 T sugar
- 1⁄4 t salt
- 1⁄2 t cinnamon
- 1⁄4 t nutmeg
- 1⁄8 t ground ginger
- 1 c finely grated carrots
- 1 large egg
- 1 c buttermilk
- 1⁄2 c mascarpone, room temp
- 2 T sugar
- 1⁄2 c heavy whipping cream
- 1 t vanilla
- 1⁄4 c walnut pieces
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt,
- cinnamon, nutmeg, ginger and carrots. In a separate bowl, whisk together the
- egg and buttermilk. Add the wet ingredients to the dry and mix until just
- combined. Let batter sit for 10 minutes while making the vanilla mascarpone.
- In a bowl, cream together the mascarpone and sugar until the sugar is dissolved.
- In a separate bowl, whip up the whipping cream until it thickens and holds
- medium peaks (when you lift the whisk from the cream, the tip of the peak will
- curl over on itself). Gently fold together the mascarpone- sugar mixture with the
- whipping cream and mix in the vanilla. Set aside in the fridge.
- Toast the walnuts in a dry, heavy skillet over medium heat for 1-2 minutes while
- stirring constantly. Set aside while making the pancakes. Heat a nonstick frying pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter 2 tablespoons (30 ml) at a time into the pan.
- Cook until tiny bubbles appear on the surface, about 2-3 minutes. Flip and
- continue cooking for 1-2 minutes. Keep the pancakes in the warm oven until
- you’re done with the batter.
- Top the pancakes with vanilla mascarpone and toasted walnuts.
Bianca @ Sweet Dreaming
September 3, 2014 at 3:53 amstuffed french toast 🙂
Danielle
September 3, 2014 at 4:10 amBaked oatmeal — if you put the right stuff in it, it tastes like an oatmeal cookie casserole!
Katrina @ Warm Vanilla Sugar
September 3, 2014 at 4:19 amI looooove making carrot cake things! These sound unreal! You could also try making cake-cake for breakfast…always a good thing.
Eileen
September 3, 2014 at 5:48 pmThese pancakes sound just delightful! I myself like to make a simple yogurt cake with a lot of plums sunk in the batter and just eat that for pretty much every meal until it’s gone, breakfast included. 🙂 Thanks for the giveaway opportunity!
Stefanie @ Sarcastic Cooking
September 3, 2014 at 6:41 pmChocolate cake! with some kind of a ganache situation. yep. dooooo it! i have to get my hands on this beauty of a book!
Kristin | Dine X Design
September 3, 2014 at 6:56 pmIn my life and in my belly this weekend!
xo
gina
September 3, 2014 at 7:09 pmhow about nutella-stuffed banana bread french toast for breakfast? totally healthy with the bananas and the protein from the hazelnuts, amirite?
Steph
September 3, 2014 at 7:14 pmChocolate peanut butter oatmeal no bake cookies… I mean that’s pretty much jazzy oatmeal in my book, and oatmeal is a wholesome breakfast.
Meghan
September 3, 2014 at 9:55 pmThese look so amazing! I am digging that mascarpone walnut action you’ve got going up top there. Dessert for breakfast is definitely my forte. I recently just made a chocolate crepe cake, out of oat flour and other ‘breakfast-worthy’ ingredients (but seriously who are we kidding what isn’t worthy of the first meal of the day?).
(http://oatgasm.blogspot.com/2014/08/chocolate-oatmeal-crepe-cake-with-wild.html)
TaraO
September 3, 2014 at 10:04 pmI think any sort of cake can be eaten for breakfast–especially if it doesn’t have frosting! Glaze is okay, though 🙂
Sarah
September 4, 2014 at 2:07 amI maintain that anything can be considered a dessert. So for me, a bowl of oatmeal with dark cocoa powder, maple syrup and yogurt is dessert!
Barbara
September 4, 2014 at 3:03 amI make french toast for dessert all the time. Gives me an excuse for chocolate chips and whipped cream on it.
Liz S.
September 4, 2014 at 3:08 amThis looks fabulous! How about White Chocolate Raspberry Waffles? Dessert, breakfast, deliciousness… all in one.
cori
September 4, 2014 at 5:18 amYou should make a bread pudding, basically French toast or strata right? But just word it differently and…
Cindy M
September 4, 2014 at 7:17 amI am a huge fan of pie for breakfast- I mean, they’re practically healthy with all that fruit in there, right?! 🙂
Emily D.
September 4, 2014 at 7:57 amWelllll, last night I made a raspberry cheesecake and I had a piece for breakfast because it had to chill overnight and I really wanted to try it. Sooooo.
manda
September 4, 2014 at 8:29 amDutch baby… delicious
Megan
September 4, 2014 at 9:11 amHow about chocolate cake served up coffee cake style. Now that is a dessert-fast.
Jeffrey
September 4, 2014 at 9:42 amPumpkin Pie is something great this time of year, I’m thinking pancakes, waffles or even oatmeal!
Stacey Roberson
September 4, 2014 at 9:51 amI’m thinking this could make a delish breakfast – Chocolate Crepes with Fresh Strawberries. Yum!
Madeline
September 4, 2014 at 10:03 amAnything with banana’s baked into it I firmly believe qualifies as breakfast – banana bread, banana waffles, banana muffins, banana cream pie…… 🙂
Rose
September 4, 2014 at 10:15 amI cannot wait to try these. Two of my favorite things combined!
natalie @ wee eats
September 4, 2014 at 10:22 amSometimes I like to turn leftover loaf cakes or quick breads into french toast…. pumpkin bread french toast? Why thank you. Chocolate cake french toast? Don’t mind if I do…
Alex C
September 4, 2014 at 10:27 amThis cookbook looks so good! I will definitely try these pancakes. I love making scones and muffins that can double as dessert or breakfast. Also pretty much any cake is delicious with coffee.
Lauren
September 4, 2014 at 10:44 amWhat about bananas foster pancakes?! YUM! http://www.thecrepesofwrath.com/2011/12/27/bananas-foster-pancakes/
Jill
September 4, 2014 at 11:09 amDessert for breakfast is always a plus. I can’t wait to try the carrot cake pancakes.
Cakes and cupcakes with fruit in them are totally acceptable for breakfast!
molly yeh
September 4, 2014 at 11:19 amyou should eat cake for breakfast
🙂
Helena Hession
September 4, 2014 at 11:33 amThese look delicious! It’s always such a struggle to get veg into kids so anyway I can sneak them in I’m on it. They’d never think in was sneaking them in for breakfast. I’d love to see a novel recipe for porridge or muesli.
J.S. @ Sun Diego Eats
September 4, 2014 at 11:37 amThis will satisfy my carrot cake cravings without having to go thru the agony of hand grating a million carrots. This problem could also be solved by me finally purchasing an adequate food processor but for now….pancakes!
Heather R
September 4, 2014 at 12:32 pmMmmm, want in my belly. More pancake ideas – carmelized peach and oat pancakes: http://cookieandkate.com/2014/gluten-free-peach-pancakes/ M
Jessie b
September 4, 2014 at 12:39 pmIf you replaced yogurt in any kind of trifle or parfait and throw in a lot of fruit, it basically a breakfast food.
Rachel @ Bakerita
September 4, 2014 at 1:05 pmI always dream of decadent, dressed up waffles 🙂 maybe with ice cream…
Jade Sheldon-Burnsed
September 4, 2014 at 1:45 pmCould you please tell me how I can eat a snickers bar for breakfast?
Laura (Blogging Over Thyme)
September 4, 2014 at 4:22 pmOh my gosh! Ramona eyes! Hahahaha! I’m head over heels for these pancakes! Carrot cake is my faveeeee.
Friday Links 9.5.2014 – i am a food blog
September 5, 2014 at 12:14 am[…] with ganache from Jessica’s book and it looks EPIC. 3. Speaking of cookbooks, Billy made my carrot cake pancakes and is giving away a copy of my book! 4. These mooncakes look absolutely gorgeous and perfect for […]
jan
September 5, 2014 at 4:42 amCrammed full of everything oatmeal cookies…lots of nuts, craisins, raisins, sunflower seeds, etc…crunchy goodness and I tell myself it’s a kinda healthy breakfast!
Alex
September 5, 2014 at 6:49 amAny kind of oatmeal berry crumble 🙂
Kristina N.
September 5, 2014 at 7:09 amUgh, that looks so good! The easiest thing would be muffins or scones, but I would prefer something that reminds me more of my German background – maybe a plum or apple streusel!
Bradley
September 5, 2014 at 8:03 amSweet or savory hand pies (or a full pie)! Choose the fat based on the filling (e.g. butter for sweet, lard or tallow for savory)…
Eric
September 5, 2014 at 8:04 amPlease make Wonuts….donuts made in waffle maker…glazed ones would look just like waffles…..while you have the waffle iron out make some Liege Belgian waffles (you have to try these if you never have…the pearl sugar makes them amazing) another dessert that looks like breakfast…..they could accidentally fall in some Belgian chocolate.
April @badgerkitchen
September 5, 2014 at 9:11 amPumpkin bourbon cinnamon rolls!
Jen
September 5, 2014 at 9:19 amIf you could disguise brownies as breakfast, that would be great. 🙂
Emily
September 5, 2014 at 10:14 amPIE, PIE, all the PIE. But carrot cake pancakes don’t sound too bad.
Heather
September 5, 2014 at 10:31 amCoconutty lemon cupcake!!
Becky R.
September 5, 2014 at 10:35 amI’m thinking a little nutella crepe action qualifies as dessert AND breakfast.
Avril
September 5, 2014 at 11:20 amanything with chocolate or Nutella qualifies as dessert for me:)
Mandy
September 5, 2014 at 3:56 pmHow about morning buns? 🙂
Melissa @ Treats With a Twist
September 5, 2014 at 7:40 pmYou can totally pretend that frozen yogurt is breakfast. All of those probiotics! Yum
Caitlin
September 5, 2014 at 8:09 pmBeignets, of course!
christina
September 5, 2014 at 9:31 pmi think apple pie counts! a serving of fruit for breakfast.
Jeanette
September 6, 2014 at 12:09 amCinnamon roll pancakes with melted cream cream icing. I made them a while back and they are so fun to make and delicious!
Meg
September 6, 2014 at 10:47 amFrench toast stacked with nutella and strawberries!
Allison (Spontaneous Tomato)
September 6, 2014 at 10:50 amI love eating leftover berry or apple crisp for breakfast… You can substitute yogurt for the accompanying vanilla ice cream… or not!
Andrea
September 6, 2014 at 10:50 amApplesauce cake. Yum!
Jessica
September 6, 2014 at 11:05 amRed velvet waffles, with a cream cheese drizzle
Jackie
September 6, 2014 at 11:10 amThe other day, my co-worker brought in some sweet treats– a sweet roll pastry filled with almond paste, topped with mascarpone. I’ve never had anything like it, but it was absolutely amazing! It was sweet, but not overly– perfect for breakfast, I think!
Leah
September 6, 2014 at 11:35 amI would love a copy of Stephanie’s book – I love her blog!!! Any type of coffee cake could pass for breakfast for sure 🙂
Alex
September 6, 2014 at 3:05 pmBaked pumpkin French toast!
Rebecca
September 6, 2014 at 3:24 pmBread pudding!
Kelster
September 6, 2014 at 5:53 pmOatmeal cookie. A huge one. With chocolate chips. Cheesecake French toast.
Kate @ ¡Hola! Jalapeño
September 17, 2014 at 5:15 amThese pancakes sound redonkulous! With mascarpone even!!! I guess I didn’t understand your question because I was under the impression that breakfast and dessert were basically the same thing. I guess I need to investigate my AM eating habits.