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carrot cake pancakes + a giveaway // Wit & Vinegar

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.

carrot cake pancakes + a giveaway // Wit & Vinegar

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.

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Last night we had breakfast for dinner. I Instagrammed it. It was cool and sexy.

What do we call this? Brinner? Dinnekfast? Breakner? Brinner doesn’t have the red mistake line  under it as I type this so I guess that’s it.

I’ve been craving blueberry pancakes for a few days now, regardless of the fact I had pancakes for breakfast just a few days ago. It’s real life.

Since I rarely have those luxurious mornings where I can stroll out of bed, glide down the stairs, and make a nice breakfast I had to make me some brinner. If it wasn’t a school night I probably would have downed a couple grapefruit mimosas, but I didn’t want to be too sexy so I went with a large iced coffee instead.

This brinner consisted of pancakes, hashbrowns, and peppered bacon. I wish I had a good recipe for hashbrowns, but I don’t want to talk about it. I opt for the bagged variety and try to get them nice and crispy. The bacon is baked at 400 for 20 min and it comes out beeeeautiful, and the lemon blueberry pancakes are just the classics, jazzed up. I would have totally accepted chocolate chip pancakes if there were no blueberries and lemon though. It was just a jazzy pancake kind of night.

Lemon Blueberry Pancakes

makes 8 large because Steve doesn’t accept any pancake scooped with less than a half cup scoop of batter.

2 c all purpose flour
4 t aluminum free baking powder
1/4 c sugar
1/4 t salt

1 1/2 c  1% milk or 2 c whole or buttermilk
2 eggs
1/4 c canola oil
1 t vanilla

Lemon Blueberry Business: a small container of blueberries, and zest of 1 lemon.

Mix all the dry ingredients in one bowl, and the wet ingredients (and lemon zest) in a large bowl.

Add the dry to the wet, mix just until combined. Do not overmix.

Heat up a skillet and add a small pat of butter. Use a 1/2 cup to add even amounts of batter for the pancakes. Drop some blueberries after you drop the batter.

Look for slight bubbles and divots in the uncooked side and then flip. You might need to peek to make sure that the first side is cooked. It’s all a matter of the pan you’re using and the stove top you cook on. Make sure the pans not too hot or the outside will cook and leave you with raw batter on the inside. That’s not a sexy pancake. They should take a couple min per side.

Serve with maple syrup or lemon curd or buttermilk syrup.

Weekend Breakfast: Ricotta Pancakes

When I wrote the first weekend breakfast post forever ago I had big plans to show a range of my favorite breakfasts. Looking back I realize I only write about pancakes.
Mission accomplished.
There will be some more breakfast varieties here soon. Just ignore that what I’m posting today is another pancake recipe. This one is of the ricotta variety.
This pancake has a great flavor with a slightly different texture than I’m used to with pancakes. You could impress some house guests with these next to some alcohol.
I got the recipe from Megan over at Take A Megabite. Her recipe calls for some orange zest. I forgot to grab this at the store, so I just had the plain Jane recipe and I was eating I was thinking about how nice the orange would have been with the flavor of the pancake. So, don’t not use some citrus.
Also, since I feel like pancakes are giant blank canvases some other options for mix ins would be:
Chocolate chunks – with the orange zest a.k.a. those Milano cookies disguised as breakfast for sure.
Blueberries with the lemon zest – classic explosion
And maybe I’m just going carazy, (that’s actually been established several times) but what about lime zest and crushed graham crackers for a key lime pancake with whipped cream instead of maple syrup? Too far? If not then we can be friends.
You should try one of these combos for breakfast tomorrow morning or for dinner tonight with some mimosas and sausage/bacon (or Ron Swanson it and do both) and a good movie (or a lot of Parks and Rec). Or you can be like me and discover Kell on Earth on Netflix and watch almost the entire season in one sitting. Because I can’t get enough of eye stab inducing reality TV Shows on Bravo.

If you don’t think ricotta pancakes are your thang, maybe classic or greek yogurt pancakes will fly your kite.

Recipe after the jump.

Orange Ricotta Pancakes
via Take a Megabite

Makes enough for 3 or 4 people

5 T unsalted butter
1 cup milk
1 1/4 cups all-purpose flour
1 1/2 t baking powder
1 t kosher salt, divided
3 large eggs, at room temp*
2 T granulated sugar, divided
zest from 1 orange
1 t vanilla extract
3/4 cup ricotta

In a medium saucepan warm the butter and milk – do no boil – set aside to cool.

In a large bowl whisk together flour, baking powder, and 1/2 t salt.

Separate the eggs so the egg whites are in the bowl of a mixer and the yolks are in a big enough bowl to add the milk/butter mixture to.

To the yolks, add: 1 T sugar, orange (or another citrus) zest, and vanilla. While whisking slowly pour in 1/4 of the milk/butter mixture, once that’s all combined pour in the rest.

Fold this mixture into the flour business.

Now go whisk those egg whites until frothy. Add the other T of sugar and the other 1/2 t of salt. Keep whisking until stiff peaks happen. Fold into the batter.

Now fold in the ricotta.

Cook on a hot buttered griddle like you would regular pancakes. If adding blueberries or chocolate chunks, now would be the time, before you flip them.

Devour hot with butter and syrup.

*Room temp egg whites whip up better. To do this room temp business quickly, place the 3 eggs in a bowl and cover with warm water. Let them sit there for about 5 min. viola. room temp eggs.

Weekend Breakfast: Greek Yogurt Pancakes


I sort of have this thing I’ve started.
Nice breakfast on Saturday and/or Saturday.
More than just cereal or toast or the usual breakfast:


I have a go to recipe for pancakes, that I’ve posted about before.
These are not those pancakes.
These have Greek yogurt in them.

I’m kind of obsessed with Greek yogurt right now.

I can’t eat it by itself. I think it tastes like throw up.
But I can eat it in pancakes.
and ranch dressing.

These pancakes are easy.
Super easy.
And not too bad on the healthy train.

There’s no butter.
no canola oil.
no lard.

Just non-fat Greek yogurt, eggs, milk, and the dry ingredients.

They’re tangy and moist and similar in consistency to a pancake house pancake.
But not. Steve said, “like vanilla yogurt.”

That makes sense.

Above I have them with warm Strawberry Jam that I have yet to blog about making.
It’ll happen.
I had them this morning with Pure Maple Syrup.
Fact: A good source for affordable pure maple syrup: Target.

Also I have tater tots for breakfast. With my pancakes.
Because I love tater tots.

I might be planning on breakfast burritos.
With tater tots.

I need to get on that.

Greek Yogurt Pancakes 
from Macheesmo
Makes a lot of pancakes, to serve at least 4.

1 c flour
3 T sugar
2 t baking soda
1 t salt

2 c Greek yogurt

4 eggs
1 t vanilla
1/4 c milk

In a large bowl mix all the dry ingredients.

In a smaller bowl mix together the wet, minus the yogurt.

Add the yogurt to the dry ingredients, then the wet to that.

Make some pancakes.
in a pan
with some butter

Serve with warm strawberry jam and whipped cream or maple syrup.

Note to Self/Everyone: Make Pancakes

Every weekend, I make pancakes. Or my roommate makes them. Either way, there’s pancakes to be had. For me, they are one of the all time comfort foods. For every place Sam would not eat green eggs and ham, I would eat pancakes at 5 other places. I’ve had them for breakfast – no brainer. I’ve had them for dinner, with coffee, because when it’s been raining all day hot pancakes and coffee can kick some serious Humboldt weather ass. I’ve even had them for lunch, using them as bread replacement for an amazing PB&J. Try it sometime, cold, with some Peanut Butter and Jelly, you can thank me later.

I also eat them when the pancakes themselves are plain, with peanut butter and maple syrup. It’s perfectly normal, regardless of what people say. Pancakes are incredible, and can be made so many ways. Today I opted with the same variation I made last week: chocolate chip cookie pancakes.

Before we go any further, go ahead and wipe that drool off your chin.

What makes these chocolate chip cookie pancakes? Chocolate chips – I kid you not, walnuts, and a little bit of cinnamon. They don’t taste like the actual thing, but they’re pretty darn close, plus they make that PB&J even more amazing.

 I start off with the basic pancake recipe, and add 1/2 c chopped walnuts and a little bit of cinnamon, then right after I add the 1/4 c of batter for each pancake into the pan, add some mini semisweet chocolate chips to the top. Once flipped the other side cooks up and the chocolate chips sort of hide away, but make some sweet nooks for that maple syrup.

On another note, since I haven’t written about him at all, this is the hot mess that puts up with me and my antics. His name is Mose, he’s not a girl, he’s almost 2, and he loves carbs. He hardly ever gets people food, and when he does it’s usually in the form of a carb, like bread. He knows the sound the different bread bags make and comes bolting in whenever they’re opened. He always gets at least one pancakes and like a vacuum, swallows them whole without chewing. Today however he chewed a little bit, dropped it on the kitchen floor and then ate them up. He got a special no chocolate chip pancake and then I realized after I gave him one that maybe he couldn’t have walnuts. Sure enough, they’re poisonous. But so are grapes and one time I fed him an entire bag of those because he played with them before he at them and it was fairly entertaining. And then I found out they were poisonous and the cute dial was turned down a bit. So now he lays on the floor, with the usual amount of gas, dreaming and having somewhat of an epileptic fit, but I know this isn’t the walnuts, as he does this randomly right when he falls asleep and sometimes decides to punch me in the face.

Back to the pancakes. Make them, even if you don’t jazz ’em up, make them for dinner and/or breakfast tomorrow, and enjoy them with a nice hot cup of coffee, and if you don’t jazz ’em up eat them with peanut butter and maple syrup. They don’t come from a box mix, which means zero, zilch, nada additives.


Makes 18 medium size pancakes, or enough to feed a small army

2 c unbleached all purpose flour
4 t baking powder*

1/4 c sugar
1/4 t salt

1 1/2 c milk, I use 1%, I would maybe use 2 c if you used buttermilk or whole milk
2 eggs
1/4 c canola oil
1 t vanilla

Mix all the dry ingredients in a large bowl, and the wet ingredients in a large bowl or measuring cup if you have one that can fit it all.

Add the wet ingredients to the dry, mix just until combined. Do not overmix

Do you hear that? It’s the sound of ease and homemade pancakes throwing out the box of additives you have in the cupboard.

Heat up a skillet and add a small pat of butter. Use a 1/4 dry measurement to add even amounts of batter for the pancakes. Look for slight bubbles and divots in the uncooked side and then flip. You might need to peek to make sure that the first side is cooked. It’s all a matter of the pan you’re using and the stove top you cook on.

Flip away until all the cakes are done then devour them with butter, or peanut butter, and warm maple syrup.

*fresh baking powder makes all the difference. Believe me, if it’s been sitting too long, then toss it out and buy another, then look for the recommended shelf life on the container and write the date it expires somewhere on the can, because you won’t remember when you bought it in a few months.

For chocolate chip cookie pancakes add 1/4 c chopped walnuts to the batter, along with a little cinnamon and then sprinkle chocolate chips on the pancakes when they first go into the pan.