Hydro Veggies

Hydroponic Produce from Philippines


Leave a comment

Carrot Pancakes for Pancake Day

Carrot Pancakes

Today is Shrove Tuesday, also known as Pancake Day in the UK! As we like to say, we love how veggies can come in handy; and this time, for a celebratory breakfast!

Ingredients

1 1/2 cups finely grated carrots, about 3 medium carrots

1 cup buttermilk

3 Tbsp granulated sugar

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp salt

1 large egg

2 Tbsp vegetable oil (applesauce would be a good low fat substitute)

1 tsp vanilla extract

1 recipe Vanilla Cream Syrup or Cream Cheese Syrup, recipes follow

chopped pecans, for serving

Vanilla Cream Syrup
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract
Cream Cheese Syrup
1/4 cup butter
3/4 cup granulated sugar
1/3 cup buttermilk
4 oz cream cheese
1/2 tsp baking soda
1 tsp vanilla extract

Serves: 8 pancakes

Directions

In a medium airtight container, whisk together grated carrots, buttermilk and granulated sugar. Cover container and refrigerate overnight.

The following morning, preheat a non-stick griddle to 300 degrees. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate small bowl, whisk together egg, vegetable oil and vanilla extract. Add egg mixture and carrot mixture to flour mixture and whisk just until combine. Pour about 1/4 cup – 1/3 cup batter onto a buttered if necessary, preheated griddle (if you want more pancakes do 1/4 cup) and gently spread batter out (just slightly, I do this so the centers aren’t thicker than the edges) using the back of the measuring cup. Cook pancakes until bubbles begin to appear on the surface and bottom is golden brown then flip and cook opposite side until golden. Serve immediately with Vanilla Cream Syrup or Cream Cheese Syrup and garnish with chopped pecans.

 

Vanilla Cream Syrup
Melt butter in a large saucepan over medium heat. Stir in sugar, cream, buttermilk and salt. Cook, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds until frothy. Serve warm. Syrup can be stored in refrigerator up to 1 week and reheat before serving.
Cream Cheese Syrup
Melt butter in a large saucepan over medium low heat. Stir in sugar, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week and reheat before serving.

Source: Cooking Classy.

Advertisements


Leave a comment

Pumpkin Waffles

Pumpkin Waffles

Here is something we have not posted before, veggies for breakfast! It has been proven that eating breakfast is beneficial to your health for many reasons, such as:  feel more energized, less tired, more likely to have good blood sugar levels, among others.[1] To us, having a delicious meal sets you in a good mood, and if that includes our hydroponic veggies, well, what better way to help you start off your day?

The recipe serves 8. Perhaps you do you not have a large family, and therefore, would consider reducing the quantity of ingredients; but we think you might want seconds, or thirds!

Ingredients

2 1/2 cups (288g) all-purpose flour

2 1/4 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp fresh-ground nutmeg

1/4 tsp ground cloves

1/2 tsp salt

4 eggs

2 cups buttermilk

1 cup fresh pumpkin purée

57g (1/2 stick) unsalted butter, melted

1/4 cup (55g) packed light brown sugar

1/3 cup (67g) granulated sugar

1 tsp pure vanilla extract

Serves: 8

Directions

Sift all the dry ingredients (flour, baking powder, baking soda, spices, and salt). In a large bowl whisk the eggs, buttermilk, and pumpkin purée. Add the brown and granulated sugar; pour the melted butter and vanilla. Stir well. Gradually add the dry ingredient mixture and stir until well blended and smooth.
Coat the waffle iron and cook the batter following the manufacturer’s instructions. Transfer the waffle to a rack to prevent them from getting soggy while preparing the rest. Serve with maple syrup.
Source: Adapted from Smitten Kitchen.