It’s not hard to tell that breakfast food is my number one genre of tasty things to make. Take one look at my instagram and within a month of photos, 4/15 of them are of a breakfasty nature. I’d like to say that it’s because I’m a ‘morning person’ but I’m really, really not. It’s not that I’m grumpy at 7 am, I’m just kinda slow. Slow and forgetful. Don’t try to tell me facts when I wake up because half an hour later I will have no recollection of what was said. These traits aren’t particularly useful when trying to follow a recipe.
This is why, if I’m eating pancakes or waffles, there’s a 90% likelihood that it is midday. And now that it’s September I can officially feel not weird when eating warm, cosy food all the time. These pancakes are the epitome of what I’d want all my food to be like – warm, subtly sweet and slightly indulgent (helloooo vanilla mascarpone whipped cream! Yes I will dollop this on everything).
These little beauties are from Steph’s new cookbook, Easy Gourmet*, the most stylish cookbook I think I’ve ever seen! It’s full of brilliantly simple recipes which all sound and look scrumptious. She even put cool little graphics (just like the ones on her blog) on every recipe photo.
So along with this stellar recipe for the perfect autumnal breakfast, I also get to do a giveaway for a copy of Easy Gourmet!! How awesome 😀
To enter follow the instructions in the rafflecopter box below (you may have to click through to my blog if you’re reading this via email or RSS feed).
recipe by Stephanie Le from Easy Gourmet: Awesome Recipes Anyone Can Cook
printed with permission of Page St. Publishing
Carrot Cake Pancakes with Vanilla Mascarpone
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp grated nutmeg
- 1/8 tsp ground ginger
- 1 cup finely grated carrots
- 1 large egg
- 1 cup buttermilk
- 1/2 cup mascarpone , room temp
- 2 tbsp sugar
- 1/2 cup heavy whipping cream (double cream)
- 1 tsp vanilla (I used vanilla paste)
- 3 tbsp desiccated or shredded coconut
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.
Heat a non-stick frying pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter a tablespoon 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.
In the still-hot frying pan, toast the coconut over a low heat, stirring often until golden brown (1-2 minutes). Remove from the pan and set aside.
Top the pancakes with vanilla mascarpone and toasted coconut.