Last weekend I enjoyed the pleasure of my daughter’s company. Selfishly, I love having her all to myself. As we roam around Chester County in search of treasures at the local antique shops it’s obvious she has an impressive decorator’s eye. She inherited that most likely came from her Grandma Keys.
Back home, in my kitchen, we cook a fabulous crab cake salad with a buttermilk ranch dressing. We used recipes from the latest edition of Cooking Light. She likes cooking healthy and has creative mad skills in the kitchen, too. It brings me back to younger days when the two of us would enter our art and baking projects at the Bethlehem Fair. It’s actually how we were first introduced to King Arthur Flour who sponsored the state level competitions. What I love about these fairs is NOT everybody gets a ribbon. The win actually means something. It signifies learning and hard work pays off. It’s a joyful and proud moment to see the blue on your kid’s entry.
As we discuss the merits of buttermilk and value of USA wild-caught seafood, Caitlin mentions that she has been craving pancakes. However, not enjoying them as she has cut back on carbs. Hmmmm, I tuck that thought into the back of my brain. But, pull it out this week with the caveat…life’s too short not to enjoy delicious pancakes.
Easter Sunday brunch is on its way and I thought I could come up with a holiday inspired menu that included healthy pancakes. I won’t lie…I was looking for a way to use up the rest of the buttermilk, too. Dear daughter, thanks for ever inspiring me. I’m very proud of the woman you have become. Joy and love to you always.
So, I never order pancakes unless the restaurant is offering real maple syrup to go on top. I am a syrup snob and refuse to eat the maple “flavored” stuff. However, this brown butter buttermilk syrup is a fabulous something different to pour over pancakes and French toast as well as ice cream or a cake. It’s like a luscious buttery light caramel.
PrintWhole Grain Carrot Pancakes with Brown Butter Buttermilk Syrup
- Total Time: 19 minutes
- Yield: 12 pancakes
Description
Take a break from the usual breakfast with this buttery syrup over whole grain carrot pancakes
Ingredients
½ stick (1/4 cup) unsalted butter
½ cup buttermilk
½ cup sugar
1-tablespoon corn syrup
1/8-teaspoon fine sea salt
½ teaspoon vanilla
¼ teaspoon baking soda
Whole Grain Carrot Cake Pancakes
¾ cups white whole wheat flour (I use King Arthur)
1-tablespoon ground flax seed meal (Bob’s Red Mill)
½ tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon fine sea salt
½ cup grated carrots (use medium hole on box grater)
¾ cups buttermilk
1 egg
2 tablespoons melted unsalted butter
2 tablespoons light brown sugar
1/2 teaspoon vanilla
Instructions
Melt butter in medium saucepan over medium-low heat. Cook butter, swirling pan occasionally, for about 5 minutes or until it begins to brown. Whisk in buttermilk, sugar, corn syrup and salt; bring to a boil. Reduce heat and simmer for 8 to 9 minutes, stirring occasionally, or until mixture is a golden brown. Whisk in vanilla and baking soda (it will foam up). Remove from heat and keep warm while making pancakes.
For Pancakes:
In medium bowl, whisk flour, flax, baking powder, cinnamon and salt; set aside. Spread carrots over a paper towel. Top with a second towel and gently press together. Microwave carrots on HIGH for 2 minutes to remove moisture and soften. In another bowl, combine carrots, buttermilk, egg, butter, brown sugar and vanilla. Add wet ingredients to dry; mix just until dry ingredients are moistened. Do not overmix. Spoon batter (about a heaping tablespoonful for silver dollar style pancakes) onto a lightly greased non-stick skillet or griddle over medium-low heat. Cook about 2-3 minutes per side or until golden brown.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: quick breads
- Method: stovetop
Keywords: syrup, buttermilk, pancakes, brown butter, breakfast, brunch, whole grain, healthy
Lightly spiced whole grain pancakes are a great way to get your little bunnies to eat and enjoy their carrots.
I think Ill make these now.
I know you love healthy cooking…you gave me my first “green” smoothie
As soon as I saw this on Instagram yesterday, I thought to myself please let this be the recipe this week! Both my boys would eat anything. Aidan because he loved to cook and savor the food; Kyle because he just was always hungry. My daughter is tough when it comes to culinary adventures. It has been very hard for her since her little brother died and older brother left for college. As much as they fought, the three of them were as thick as thieves. Kyle won’t be able to come home for Easter this year, so I would like to make her something new. Lately, she tries to channel her inner Aidan when it comes to food. When I showed her the picture yesterday, she said we should make them for Easter because “cake is good.” Being alone with us has to be tough(I can’t imagine), but she tries so hard to be the best daughter a teen age girl can be. Thank you for the recipe for your wonderful daughter, so I can share it with mine.
I love that your daughter channels her inner Aidan–she follows in his light and that is a very positive way to heal, I think. I love that Kyle is always hungry—feeding hungry boys is a most wonderful thing…great memories of boys gathered around our dinner table bring smiles and thoughts of cinnamon rolls. I hope you and your daughter can feel the joy that is meant to be Easter.
Aren’t daughters the best? I love spending time with my girl when she sets some aside for me. She’s a busy girl in high demand which makes me beam with pride. Maybe next time she comes around I’ll make this gorgeous dish for her. She has always been easily tempted when it comes to pancakes.
Yes, we are lucky to have them and it is wonderful to see them busy and flourish. Every second with them is so precious. Hope you like the recipe and happy Easter
Beautiful ladies!
thank you and see you and your beautiful daughter soon <3