A carrot pancake is something that guests are very polite about when you tell them that’s what you’re having for dinner. They don’t want to say, “That sounds awful,” but you know they’re anticipating disaster. It’s a fair reaction – “carrot pancake” just doesn’t sound like something you’d choose off the menu. Maybe that’s why this dish always gets such rave reviews – “I can’t believe I loved that!” “What was in it again?” “Please pass me more of the pancake.”
I know – it’s a weird thing to say at dinnertime. But everyone wants seconds of the pancake.
I love this recipe so hard. It’s pantry-based, good for you, and calls for apple sauce, which I may or may not still have in abundance in my freezer thanks to August’s bushel of apples from the Beacocks. And while I make this recipe all year round, it’s the perfect kind of cozy for November’s cold grey days. My favourite way to eat it is plated with a dollop each of sour cream & apple sauce and a generous handful of baby greens.
Note: The leftovers will be funny looking, but stick them in the microwave anyway and they’ll be pretty delicious.
Scandinavian Carrot Pancake
from Sundays at Moosewood
1 1/2 cup grated carrot
1/2 cup grated or minced onion
1/2 cup bread crumbs, panko, wheat germ, or a combination
1 tbsp olive oil
4 large eggs
3/4 cup milk or soy milk
1/2 cup flour
1 – 1 1/2 tsp salt
scant 1/2 tsp thyme
scant 1/2 tsp nutmeg
1/4 tsp cumin
ground black pepper
To serve: sour cream, apple sauce
1. Combine the carrots, onions and bread crumbs in a large bowl. Set aside.
2. Place a heavy oven-proof frying pan on the stove over medium heat. Add 1 tbsp olive oil.
3. In a second bowl, whisk the remaining ingredients together until smooth. Pour into the carrot mixture, and stir until combined.
4. Pour the batter into the frying pan, patting it down evenly. Bake in the oven at 450 degrees for 20 minutes. Lower the heat to 350 degrees and bake for an additional 10-15 minutes, or until the pancake is puffed and golden-brown. Serve with sour cream and/or apple sauce.