Sourdough-Blueberry-Muffins

Hey there :)

So lately I am missing a bit of time. And I really wonder how other people manage having different things in their lives so much more effective than I do and thus can do all the things they want. But for me it seems I always have to choose between one or the other. Partly I think my laziness is at fault for I just chill on the sofa doing nothing for too long of a time. I am too lazy for life ^^°

So, while I still cook and bake I kind of don’t take photos of pictures anymore. And when I feel like taking pictures it’s either dark already or the sun decides to bid me farewell. so this kind of makes things harder for the blog. But I guess I have live with that. As long as I can still eat enough stuff I guess I will be fine :)

So, one of the things I baked and actually photographed are these muffins. Made with a bit of sourdough and whole grain flour and buckwheat they are not the lightest and fluffiest muffin you will ever have. But they fill you up nicely and have and have nicely not-overpowering sweetness to them. For me they even work as a breakfast, especially on weekends. A nice balance between an sweet treat and nutritious package :)

 

Recipe Sourdough Blueberry Muffins

Ingredients

Wet

• 100g sourdough* (100% hydration)
• 110g greek yoghurt
• 70g apple sauce
• 55g maple syrup
• 2 eggs
• 100g butter, melted and cooled

 

Dry

• 100g whole grain spelt flour
• 85g buckwheat groats, ground (or buckwheat flour)
• 30g sesame seeds, ground
• 50g coconut sugar (or brown sugar)
• 2 tsp. vanilla powder
• 1 tsp. baking powder
• ½ tsp. baking soda
• pinch of salt

 

Fold Ins:

• 200g blueberries (I have used fresh)

 

 

Instructions:

*For the sourdough you can either use some discard starter or make it by combining 20g of sourdough starter with 40g of flour (any will do, I used whole grain spelt) and 40g of water. Let sit for 6 hours or more (I let it sit overnight).

Preheat your oven to 180°C.

In a big bowl combine all the wet ingredients and stir well until everything is fully mixed.

In another bowl mix together the dry ingredients.

Add the dry ingredients to the wet ingredients and stir until well combined.

Carefully fold in the blueberries. Spoon about 2 Tablespoons of dough per muffin into muffin tins (I have used silicone ones and that worked pretty well) and bake for about 25-30 minutes or until an toothpick comes out clean

 

Matcha Pancakes

Hey there :)

So my beloved monster is out for a business trip. This means for me that the evenings are a little bit boring and since cooking for just myself in the evening is something I barely do the food also is a bit plain. But I got compensation for that. And this is breakfast. You see, I love experimenting with my breakfast. But my monster is a bit different. More than everything else he basically just wants easy, fast breakfast. E.g. toast. Or on the weekends, breadrolls. But this is as crazy as it gets. So whenever I suggest something a little bit fancy or time-consuming that requires a bit of preparing, he usually is against this. Or when he isn’t it is still sort of limited to some ingredients. So him being away means breakfast-El Dorado for me as I can play around to my heart’s content. And I did :) I had sourdough-buckwheat crepes, blue-cheese omelette, baked carrot-oatmeal and these matcha pancakes.

I guess by now everyone has heard of matcha since it has a kind of moment. It is the only tea that uses the whole leaf. Matcha has quite some coffeein, it helps getting you up ;) It also has some vitamin A, B,C, E as well as the antioxidant catechin. Also some minerals like iron, calcium and potassium. You can drink it as tea or use it as an ingredient in baking and cooking as done here.

I was a bit surprised, maybe even disappointed that pancakes did not really turn out green. They have a greenish touch to them but you have to know it to see it ^^°. I guess this partly the fault of the whole grain flour and eggs and partly because I don’t like using too much matcha powder as I find it can turn out bitter. I prefer having just a hint of it. But if you are a matcha-lover you can go hard and use more in the pancakes.

For a bit more texture and another flavor dimension I also used some shredded coconut in the batter and 2 Tablespoons of ground sesame seeds for a bit protein. The coconut won’t be a dominant flavor, but it will be there, the sesame on the other hand barely came through. Also here, if you like sesame, double the amount :)

What you will get are some easy and sweet pancakes that pair perfectly with some apricot compote. I could also imagine some strawberries layered in-between. Or if you are all for sesame, some tahini mixed with a bit of honey or maple syrup. And of course, some fruits of your choice :)

Recipe Matcha Pancakes

Prep time: about 10 minutes +++  yields: about 12 small pancakes

Ingredients

• 3 eggs
• 85ml / 1/3 Cup milk of your choice
• 80g / 1/3 Cup natural yoghurt (I used greek)
• 140g / 1 Cup flour (I have used half grain and half all purpose wheat flour)
• 20g / ¼ Cup shredded coconut
• 2 Tbsp. sesame seeds, ground
• 60g / 1/3 Cup sugar
• 1 tsp. matcha powder (this will result in a light matcha flavor and not so green pancakes. If you prefer a stronger flavor you can up this amount to one tablespoon)
• 1 tsp. baking powder
• ½ tsp. baking soda
• pinch of salt

 

Instructions

Mix together the eggs, milk and yoghurt and beat well.

In another bowl mix together all the other ingredients.

Then add the flour mixture to the egg-milk mixture and stir until well combined and no clumps remain.

Heat o pan over medium heat. When it’s hot add a knob of coconut oil or butter. Once it’s melted pour in about a third ladle of batter. Bake about 2 minutes on one side or until you see bubbles on top. Then flip and bake on the other side for another 2 minutes or so.

Sprinkle wtih some shredded coconut and serve with some apricot compote or fruits of choice

Salmon-Fennel-Asparagus Tarte

Hey there :)

So this is the first time I post something that isn’t vegetarian. But I can say ahead, if you don’t eat salmon you can also leave it out at eat this tarte as a simple veggie tarte. But I personally really like the salmon in it, it pairs well with the fennel and asparagus.

 

This is also my first time working with fennel, I have actually never used it before and also have only eaten it as a bonbon or drunk it as some tea. So I was actually a little concerned it may taste like some medicine. But it didn’t at all. I actually liked it so much that I made the tarte next time I got to buy some more salmon :)

It is perfect for a light spring lunch, or fits well in a brunch as it has nicely fresh touch to it thanks to the fennel. It’s not too heavy on the stomach but still filling. And it’s kind of colorful plus it features the all-star asparagus that is finally ins season again  so in my book it fits the spring perfectly :)

 

Recipe Salmon-Asparagus-Fennel Tarte

prep time: 15 minutes + 45 minutes baking time +++ yields: one tart

Ingredients

• 1 package puff pastry (or make your own if you are really motivated)
• 200g smoked salmon
• 5 spears green asparagus
• 1 fennel
• 1 medium red onion
• 200g herbed crème fraiche (make your own my adding 2 tablespoons of herbs to plain crème fraiche)
• 2 Tbsp. cream cheese
•  3 eggs
• 4 Tbsp .parmesan , grated + a bit more
• 1 Tbsp. lemon juice
• 2 tsp. sugar
• salt and pepper, to taste

 

Instructions

Preheat the oven to 200°C.

Prepare the filling: Cut the salmon into fine strips.

Wash the fennel and asparagus. Cut off any hard ends of the asparagus.

Finely slice the red onion and the fennel (remove the stem!) into thin strips.  Cut the asparagus into about 3cm thick pieces, or however thick you prefer them.

In a pan, heat a tablespoon of oil over medium-high heat. Add the onions and sauté until soft, about 2 minutes. Then add the fennel strips and continue to cook for about 3 minutes. Add the asparagus and cook for another 3 minutes until slightly tender. You can add a bit of salt, sugar and pepper if you want. But there will be some in the crème filling as well so don’t go overboard.

In the meantime prepare the cream filling: Mix together the herbed crème fraiche, cream cheese, 3 eggs, lemon juice, 4 Tbsp. parmesan, sugar and some salt and pepper. As the salmon is already salty, go easy on the salt.

Place the puff pastry in a tart pan (I used a rectangular one). Cut off the ends that are overhanging.

First layer the cut salmon evenly on the bottom of the puff pastry. Then add the veggies and also evenly distribute them.

Pour over the cream filling. If you want, you can add a bit more parmesan on top.

Bake for about 45 minutes, or until the center is set and the puff pastry is nicely golden brown.

Sweet Cornbread with Cardamon-Plum Compote

Hey there :)

I have a quite busy week behind me. Basically because I was baking something every day. I don’t know how, but it just sort of happened.. I wanted to try out this and then there was a birthday.. I also went to see a friend and of course I couldn’t go barehanded. And then I had to bake a bread, this has become a weekly ritual and shall not be forgotten.. So now, we have several goodies at home and this week I don’t have to make anything new to eat as there are still a lot of leftovers. Quite nice :)

One of the things I made is this cornbread. I don’t think it is an authentic version of a cornbread. It is a version with personal preferences, such as sugar and Kefir and even some lemonzest to give it a slightly tangy note. So this might not be a standard cornbread, but still very nice and optimzed for summer.

Especially with the compote. I find cornbread (be it authentical or not ;)) by itself a bit plain and as the warmer tempetraures have me wanting to eat more fruit, I made a plum compote to go with it. It added a great flavor and also some moisture to it which I really appreciated. Except from the plums, the other big flavor component used in the compote was cardamom which gave a nice complexity to it.

How is your stand on cardamom? I think it is one of my favorite baking ingredients. It gives the dough a slight Nordic taste. My dad on the other hand thinks it tastes like soap.

Well, the point is, if you agree with my father swap the cardamon for something else. Cinnamon always works with plums, but it you are looking for something less wintery, maybe add some lemon zest, mint or maybe even basil. My suggestion though: try the cardamon. Cardamon rocks in my book :)

 

Recipe Sweet Corn Bread

prep time: 15 minutes + 30 minutes baking time +++ makes: one 22cm skillet

 

Ingredients

• 125g /  one stick + 2 Tbsp. butter + 1 tablespoon for the pan
• scant 2/3 Cups brown sugar
• 2 eggs
• 1 Cup Kefir
• 1 Cup cornmeal
• ½ Cup whole grain spelt flour
• ½ Cup fine corn flour (can be subbed with other flour like more spelt flour or wheat flour)
• 1 tsp. baking soda
• ½ tsp baking powder
• 1 tsp. vanilla extract
• ½ lemon, zest
• pinch of salt

 

 

Instructions

Preheat the oven to 180°C and place a cast iron skillet (about 9 inch, 22cm) on the lower third of the oven.

Melt the butter, except for the extra one tablespoon. Add the sugar, salt and vanilla extract and stir to combine. Add the eggs and beat well. I do this by hand but if you prefer using an immersion blender, I guess that works too.

Then add the Kefir and zest of about half a lemon and stir to combine again. Then add the cornmeal, corn flour, spelt flour, baking soda and baking powder. Guess what? Stir again until well combined.

Take out the cast iron skillet. Add one tablespoon of butter and swirl around. Then add the cornbread batter and smoothen out the surface a bit.

Put back in the oven and bake for about 30 minutes or until a toothpick comes out clean.

Meanwhile, make the compote:

Recice Plum Cardamon Compote

prep time: 5 minutes + 20 minutes cooking time +++ yields: about 1 1/2 Cups

 

Ingredients

• 6 plumps (if possible choose a variety)
• ¼ lemon, juice
• 2 pods cardamom, cracked and seeds ground with mortar and pestle
• 1-2 Tbsp. brown sugar
• 1 Tbsp. water

 

 

Instructions

Stone the plums and cut into eights (or smaller pieces if you prefer).

Place all ingredients for the compote in a small saucepan. Simmer over medium-low heat for about 20 minutes. I like to reserve one or two plums and add them just 5 minutes before the compote is done to have some bite to it. But that’s up to you.

 

Serve the cornbread with some plum compote on top and maybe a dollop of yoghurt if you like

Spiced Hot Cocoa with Nutbutter

Hey there :)

Here’s a little follow up recipe for the cocoa nut butter. It’s a pretty nice recipe for those colder days and especially good after a workout as a little ( ..or maybe not so little, it’s quite filling ;)..) treat and protein boost. The protein mainly comes from the hemp milk but of course the nutbutter itself also has some of them. It’s also filled with a lot of minerals and some warming spices.

I used a wide range of spices here in this recipe and I think they combine well together. Adding pepper (cayenne and black) might seem off at first, but it gives the cocoa a nice extra zang so I wouldn’t omit them. It actually fits the overall taste pretty well.

If you don’t know where to buy hempmilk you can make your own pretty easily, I always make it myself. Just combine one part of shelled hemp seeds with 3 parts (I go by volume) of water in a blender and mix it up until smooth. No need to strain through a sieve or anything. Pretty fast and easy stuff. You don’t even need to soak the hempseeds if you don’t have the time as they are already soft. And of course you can vary the taste by adding some spices, salt or sweeteners to fit your preferences :) And for the nutbutter, I am confident that other nutbutters would work as well. I totally could imagine some creamy cashewbutter with it.. or even nutella if that is your thing.. although I have not tested it. I might add a bit more cacao if the used nutbutter doesn’t contain any and maybe adjust the sweetness if going for nutella. All in all this one is pretty open to interpretation. Use whatever you have, if you are fond of one particular spice, go crazy, add more or less maple depending on your sweet tooth. If you are going for a thicker drink, keep the hemp milk added to 2/3 Cups, if you don’t like it as thick, add a bit more :)

Ingredients

• 2/3 Cups – ¾ Cup hemp milk (depending on how thick you like it; and of course you can swap with other milk)
• 2 generous Tbsp. choco-brazilnutbutter
• 1 Tbsp. coconut oil
• 2 Tbsp. maple syrup
• 1 ½ -2 tsp. cacao powder
• 1 tsp. lucuma powder
• ½ tsp. vanilla powder
• ¼ tsp. ground cardamom
• ¼ tsp. tonka bean, freshly ground
• ¼ tsp. nutmeg, freshly ground
• ¼ tsp. cayenne pepper
• ½ tsp. black pepper, freshly ground

 

Instructions

In a pan mix together all the ingredients with a whisk until well combined and heat on medium heat. Adjust spices, maple syrup and liquid to your likings.

You can drink it like this if you want, but I prefer to blend it up in a blender first to get it all frothy and foamy :)

Fill in a cup and sprinkle some hempseeds and some spices on top and add just a bit of freshly ground black pepper.

 

Spiced Autumn Fruit Crumble

It’s apple time! No mistaking.

My grandma has an apple tree in her garden and this year it’s going crazy. There are hundreds of apples, all waiting to be picked an eaten. The last month I made something with apple almost every other day. Apple chips, overnight oats with apples, apple cake, apple muffins.. and so on. And I will make some apple butter soonish I think. Haven’t had some for quite a while.

Anyway, this recipe also was made with apples, some breakfast to welcome the autumn.

But it works as a desert as well. I am a big fan of sweet breakfast so almost all of what I eat for breakfast I could eat as a desert as well ^^° Maybe I should try something savory once in a while.

Well, who cares… Back to the point. If you are having some apples in store like me, this is a nice and easy recipe to do. And you can swap almost everything. Having apples but no pear? Leave it out. Can’t have wheat? Use some more rolled oats or buckwheat flour for example. Prefer apricot over plums? Well, you know what to do. But don’t miss too many on the spices. They are just awesome.

Recipe

prep time: about 20 minutes + baking time +++ serves about 6 persons

Ingredients

• 2 apples
• 5 plums
• 1 pear
• 1 Tbsp. coconut sugar
• 1 Tbsp. grated ginger
• 1 tsp. tonka bean
• 2 tsp. vanilla powder
• 1 ½ tsp. cinnamon
• ½ tsp. nutmeg
• 1 tsp. cardamom

• ½ Cup / 25g rolled oats
• ½ Cup / 25g whole grain wheat flour
• 1/3 Cup coconut sugar
• 5 Tbsp. coconut oil, very cold or cold butter
• some crushed nuts (optional)

Instructions

Wash all the fruits. Cut them into bite-size pieces and place in a bowl. Mix with a tablespoon of sugar and all of the spices. Place it in one big baking dish or several smaller ones.

Make the crumble: simply mix together by hand the rest of the ingredients. If you want to you can add some nuts for extra crunch into the crumble topping. Put the crumble on top of the fruits.

Preheat oven to 200°C. Bake for 20 minutes with some aluminum foil on top and another 20 minutes without. If you are using smaller dishes reduce the time to a 15 minute time with and without foil.

Serve with some yoghurt or ice cream or even plain as it is :)

Sourdough Brioche

Hey there :)

Let’s start with the bad things here: It’s just not fair. Just when summer officially started, it’s gone. Like four days ago we had some sunshine, some nice and warm weather, everything was bright and one could walk around wearing a shirt. Now it’s all gray, rainy and cold again. It’s the fucking end of June. I want my sunshine back :(

When I made this Brioche about 3 weeks ago the weather was warm and sunny and having this as an afternoon treat on the balcony in the sun was soo nice. Today I’d rather have it with some hot cocoa covered in a blanket waiting for summer to come back again. Hmm.. Let’s see… At least I like the brioche no matter the weather. It’s very fluffy and soft and buttery :) A little sweet but not overwhelmingly sugary. Oh, I’m totally into it.

Well, as I have mentioned before at the moment I am kinda into sourdough and experimenting with its possibilities. This Brioche is one experiment that leans to the sweeter side. I guess most people think of normal non-sweet bread when hearing sourdough, but it actually works good with sweet treats as well I find. I vouch for this one at least. But hey, it’s Brioche. Brioche always rocks :)

If you attempt making this, be aware it will take quite some time. The making itself is ok time wise, but it will take a lot of time waiting for the dough to be ready getting baked. You will actually have to start 2 days preparing before you can actually eat (or 1 day, if you have sourdough starter ready to use). But the wait is worth it :) And as it doesn’t require you standing in front of it, so I think it’s okay :)

This time I will give measurements mainly in grams, because for baking bread I feel scale measurements are more exact und thus the end results are better. If need be to have Cup-measurements let me know and I will add them in. But as I said, if you have a scale, make use of it. Now’s the time :)

Recipe

prep time: about 2 days, including waiting time; working time will be about 2 hours or less +++ yields: one big and yummy brioche

Ingredients

For the sourdough part:

• 25g of (rye) sourdough starter
• 50g whole wheat flour
• 55g water

for the rest:

• 400g white wheat flour
• 100g durum wheat semolina
• 7g salt
• 90g sugar
• 2 eggs
• 170ml warm milk (plant based milk works as well)
• 7-10g fresh active yeast (depending on your sourdough. The stronger the sourdough the less the yeast. If you have very strong sourdough, this can be omitted)
• 2 Tbsp. vanilla rum (or normal 1Tbsp. rum + 1Tbsp. vanilla extract if you don’t have a vanilla version or some vanilla liqueur)
• 150g soft butter, cut into pieces
• 1 egg for egg wash

 

Instructions

The night before mix the sourdough with 55g of whole wheat flour and 55f water. Stir with a wooden spoon and set aside to ferment. This will be your sourdough base

In the next morning mix together the flour, durum wheat semolina, sugar and salt in a big bowl.

Mix the warm milk and the active yeast together, until the yeast is dissolved.

Whisk the eggs (should be about 100ml) and add to the milk-yeast mixture.

Now add the sourdough part and the milk-egg mixture to the big bowl and slowly start kneading until everything is incorporated. I like to do this by hand so I get a feeling for the dough, but it will be very sticky, so if you prefer a kneading machine go ahead and use it.

When the dough is smooth start adding the butter pieces bit by bit and knead again until incorporated. But it’s okay if there are still some visible butter pieces.

The dough will be very sticky and soft. That is how it should be, so don’t add any more flour.

Cover the dough with a damp towel and place in the fried for about 20 hours. Give or take a few.

The next day, grease a big loaf pan (mine was 28cm x 12cm / 11inches x 5inches).

Take the dough out of the oven and separate into 3 equal parts. The dough should now be hard enough to work with.

Working fast – when the dough gets to warm it will be hard to handle – form in the 3 parts into long rolls. Place in the loaf and braid inside the loaf pan.

Let sit at room temperature for about 5 hours or until the volume has about doubled.

Preheat the oven to 180°C.

Whisk one egg with a bit of water and use for egg-wash.

Bake the Brioche for about 35-40 minutes. If the top gets to dark, cover with aluminum foil.

Finally done :) Serve with some good marmalade and butter.

Stored in an airtight box it should last for about 5-6 days, but of course, it’s best when it’s fresh :)

Sourdough Pancakes with rhubarb-apple compote

Hey there :)

At the moment I am having a new little obsession: sourdough. Although it became a real mess making the sourdough starter, I am now a happy buzzing bee in my kitchen when I go check for my glasses of beautiful sourdough. For the past few weeks I’m going crazy about it, I have baked breads, baguettes, brioches, pizza with sourdough etc. in amounts I myself find hard to believe. And with most of the results I am actually quite happy which is rare for me on first trials. But the sourdough just has a way to give baked goods a nice texture and tangy taste that I find just lovely. And another thing to love about sourdough is: it gets better over time. With every bread baked, the sourdough will get stronger as the bacteria will increase and the endresult will get better and better… Oh… just wait another 5 years and my bready will be heaven….

In my head I already have images of my 70 years old me sitting in a rocking chair with my sourdough… Hm, Maybe I’m being weird here. I don’t know. But I do know that sourdough rocks. Thanks to the fermentation processes that happen when you work with sourdough, some people who cannot eat gluten can even eat wheat-bread made with sourdough. That is because the microorganisms in the sourdough decomposes the gluten and makes the bread or baked good easier to digest and better tolerated.

Anyways… We all know that bread and sourdough is a good combination. But guess what, sourdough also works in pancakes :)

And it makes for pretty good ones even. They might be not as fluffy as standard pancakes, but they have a more exiting flavor because of its slightly sour taste. That, by the way, pairs perfectly with some rhubarb compote. If you make those, try it as pair ;)

You will have to start making the batter the night before, but apart from that the procedure is pretty much the same to that of normal pancakes. Easy Peasy :)

The only thing that you will need extra – obviously – is some sourdough starter. You can make one yourself at home or buy it somewhere. In case you don’t have one yet and if you decide to make it yourself you will have to choose between a variety of possible ways to do it. With yeast or without, some require yoghurt or old rice. I decided to go for most plain version: water and ryeflour. You can check the net for some more detailed information and all the different ways to do it. For example here orhere. There are plenty.

But here is a short how-to on how I did it:

I added equal amounts of whole grain rye flour and water (100g), stirred with a wooden spoon and let sit for 24 hours. Then added the same amount of water and rye again, let sit again for 24 hours, and repeat one more time. The mixture should smell a little sour by now and some bubbles should be visible. If not, then let sit for another 24 hours. You will have quite a huge amount sourdough. For the starter you should set aside about 100-150g. Place it in an airtight jar and put in the fridge. If not used it lasts for about 1-3 weeks. Then it should be fed with one tablespoons of water and one tablespoon ryeflour. Make sure you use a big enough bowl, the dough will get bigger. I didn’t at first and had to clean up a little mess.

The rest of the sourdough you can either discard or use it to bake some bread or whatever your stomach feels like :)

Recipe Sourdough Pancakes

prep time: about 10 minutes + baking and waiting time +++ yields about 20 smaller pancakes

Ingredients

For the sponge

• ½ Cup / 100-150g sourdough starter
• 2 Cups / 260g whole wheat flour
• 1 Cup / 250ml water

For the dough

• 1 egg
• 1/2 Cup / 125ml milk of your choice
• ¼ cup / 35g brown sugar
• 1-2 Tbsp. sunflower seed oil
• 1 tsp. baking soda
• pinch of salt

Instructions

The night before mix together the sourdough, flour and water in a big bowl. Put in warm place covered with a towel and let sit till the next morning.

In the morning, take away about ½ Cup/ 100-150g of the sourdough mixture. This will make your new starter culture. Put in an airtight container or glass with a lid and keep in the fridge for about 1-3 weeks.

Then add all the other ingredients and mix well. You will have a rather liquidy dough.

Let sit for about 5-10 minutes.

Then heat a bowl over medium-high heat, add a knob of butter, ghee or coconut oil.

Working in batches, place about 2-3 Tbsp. of the batter in the pan and fry on both sides for about 2 minutes or until brown. When the surface gets bubbly you know you have to turn them.

 

 

 

 

 

Keep warm and serve (preferably with rhubarb compote)

Recipe Rhubarb-Apple-Compote

• 2 stalks rhubarb
• 1 medium apple
• 1 vanilla bean or 1 tsp. vanilla powder
• 1-2 Tbsp. coconut sugar or brown sugar
• 1-2 Tbsp. water

Instructions

You can start with the compote when the dough has to sit for a few minutes

Wash the rhubarb and the apple thoroughly.

I didn’t bother to peel them but if you don’t like the skins go ahead and peel them.

Then cut into bite size pieces. Half the vanilla bean and scrape out.

In a small pot place all the ingredients together (also the rest of the vanilla bean) and bring to simmer over medium heat.

Let simmer for about 5-10 minutes, stirring time by time. Then take out the vanilla bean.

Let cool slightly and serve with the sourdough pancakes

 

Carrotpancakes

Hey there :)

Pancakes are always a good choice for breakfast, don’t you think? They make you feel like it’s holiday. It’s the perfect way to pamper oneself. And it’s really cool how many different versions there are possible. You could basically have 3 different pancakes for each meal of the day and it won’t feel like the same thing. Because it isn’t. Whoever invented pancakes, hooray for this genius! I feel lke baking him/ her a pancake-cake. A big one.

So the weird thing is, I haven’t made some pancakes in a while and now that I had them again I regret this. I should have pancakes more often. Everyone should have pancakes more often. In whatever version.

The version I went for were carrot pancakes. So I can pretend I had some veggies for breakfast. Hah! Must be healthy then, right? Also went for whole wheat flour. Woohoo. Not gonna mention the sugar here, that’s not so important. You can of course have them with some cream cheese frosting, but for me just some walnuts and maple syrup was good enough :)

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Recipe

prep time: about 20 mintues +++ yields: about 10-15 pancakes

Ingredients

• 2 eggs
• ½ Cup / 125ml buttermilk
• 1/3 Cup / 75g brown sugar
• 1 Cup / 135g whole wheat flour
• 1 Cup / 100g carrots
• ½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. vanilla paste
• ½ tsp. ground nutmeg
• pinch of salt

 

Instructions

If not done yet grate the carrots and set aside.

Mix together the eggs, buttermilk, brown sugar and vanilla paste in a big bowl.

Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Stir the flour-mixture into the egg and buttermilk-mixture until everything is well combined.

Then stir in the carrots.

Heat a pan over medium-high heat. Working in batches place a knob of butter/ ghee/ coconut oil and about 2-3 Tsp. of batter per pancake into the heated pan and bake until bubbles are visible (about 2-4 minutes) then flip and bake on the other side until brown (another 2-3 minutes).

Serve with whatever you like them with :)