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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Dorie Greenspan Ingredients:
1 lb carrot, peeled and cut into 1-inch chunks |
1 cup all-purpose flour |
1 1/2 teaspoons baking powder |
3/4 teaspoon ground cumin |
1/2 teaspoon ground ginger |
1/4 teaspoon cayenne |
1/8 teaspoon cinnamon |
1 teaspoon salt |
1 cup milk |
1 large egg |
4 tablespoons unsalted butter, melted |
major grey mango chutney, for topping |
Directions:
1. Place the carrots in a saucepan; cover with water, and bring to a boil.
2. Decrease heat to medium, partially cover the pan, and cook until the carrots are tender enough to be pierced easily with the tip of a knife.
3. Drain the carrots well and place them in a food processor fitted with the metal blade.
4. Process the carrots, scraping down the sides of the bowl as needed, until you have a smooth puree.
5. Measure out 1 cup of the puree, and reserve any remaining puree for another use.
6. In a bowl, whisk together the flour, baking powder, cumin, ginger, cayenne, cinnamon, and salt.
7. In another bowl, whisk together the milk, egg, and melted butter to blend thoroughly.
8. Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined.
9. With a rubber spatula, gently but thoroughly fold in the carrot puree; batter will be thick.
10. Lightly butter, oil, or spray your platar, griddle, or skillet.
11. Preheat over medium heat, or if using electric griddle, set to 350°.
12. If you want to hold the pancakes until serving time, preheat your oven to 200°.
13. Spoon 2 tablespoons of batter onto the griddle for each pancake; use a spatula or back of your spoon to lightly press the batter into rounds.
14. When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a spatula and cook until the other sides are light brown.
15. Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
16. Serve as a side dish or main dish topped with chutney; side salad of mesclun with a mustard vinaigrette is good.
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