July 26, 2010

A Pancake for Every Occasion


Safe to say that I’ve been dealing with a bit of a pancake obsession since I moved (nearly two months ago now!). When you are spoiled with a high speed blender, as I now am, pancakes come together in no time at all, so I’ve indulged this obsession to the point of obliterating it completely.


That doesn’t mean I didn’t come up with a few pancake plates I wasn’t proud of! (It also seems that I can’t not form a sentence that doesn’t contain not too few negatives.)


The pancakes in these pictures came from the Blendtec recipe book—they’re a hybrid of whole wheat and cornmeal; not sweet at all. I layered them with grilled slices of eggplant and zucchini, then drizzled on a “syrup” of olive oil and balsamic vinegar.


Don’t let the savory-pancakes-for-dinner thing throw you off too much. If I’d have called them crepes, you wouldn’t have batted an eye.

But since I aim to please, I’ll also include a pancake concoction that I did indeed eat for breakfast.


The orange blob threatening to consume my whole wheat pancakes is a little something that I shall call carrot cake…sauce.

I guess a similar effect could be accomplished by throwing a carrot cake in the blender, but that sounds wacky even to me, so that ought to tell you something. Let’s go the traditional recipe route instead. It might even be a little bit healthy.


Carrot Cake Sauce


  • 1/2 cup milk (non-dairy or otherwise)
  • 4 carrots, peeled and roughly chopped
  • 1/2 packet stevia (or other sweetener to taste)
  • 4 tbsp cream cheese (or vegan alternative such as Tofutti)
  • generous shake of cinnamon
  • splash of maple syrup, to taste

Combine all ingredients in a blender and blend on high until smooth. This should make you 2-3 servings, depending on your love for carrot cake.


I hate to admit that this is pretty much the pinnacle of my kitchen creativity in the last few weeks, but it’s basically true—my schedule has kind of exploded, so I hope you’ll bear with me as I adjust my blogging routine. I’m thinking once a week is about right, pitiful as it sounds. But on the other hand, it can’t be forced! I mean, I could post daily on the state of my dust bunnies, but they’re pretty camera shy. The odd pancake will have to do in the meantime.

What’s your favorite way to eat pancakes?


katherine said...

Um, carrot cake saucy goodness? Sign me up! Until I get to taste this deliciousness, I'll savor my fave pancakes - straight up with just a touch of butter, packed full of cinnamon and walnuts. YUM!

Lele said...

You are a genius.

I've actually had kind of an obsession with making food in patty/pancake form this month: zucchini pancakes; corn and basil cakes; carrot patties with Sriracha aioli; mushroom pecan burgers; etc. etc. etc.

What makes it so much more fun to eat food in that form?!

Mama Pea said...

I'm digging on that carrot cake sauce. I think you are more creative than you give yourself credit for. I want to see some blender porn shots of your new lover too.

Averie (LoveVeggiesAndYoga) said...

oh you are totally the blending diva now!

i remember the day you told me you bought the BT. it feels like a lifetime ago, for me!! i remember sitting at my desk at my house in phoenix and telling you i like my vita better than my BT and wondering if i was an ass for even telling you that, but you told me no, you appreciated the candor. Anyway, time flies...hope your summer has been great in your new pad, with your new lover! your BT :)

Rick said...

blend-tec is the most underrated product in the world, thanks to over-marketed vita-mix. good call on those pancakes, looks like i gotta bust out the blend-tec recipe book myself

Mo Diva said...

the savory cakes look amazing! you are a genius!

I love cinnamon chocolate chip pancakes! i roll one up stoggie style and eat them like burritos. with a touch of syrup

Gabriela said...

The carrot cake sauce looks genius. My favorite way to eat pancakes is in my grandparents' house: Bisquick with blueberries, Aunt Jemima pancake syrup and I Can't Believe It's Not Butter. That will always be the winner for me, no matter how much better "real" pancakes are!

CrookedMoonMama said...

The whole dinner pancake thing does make me a bit squeamish, but I think I'll give it a whirl.
My favorite way to eat pancakes is while their still cooking. Seriously, I am nototrious for picking the "crust" when I flip it and then serving it flipped back over so you can't see my pickings. Hee Hee.

JL Goes Vegan said...

That carrot cake sauce! YUM! Must try it!

MelissaNibbles said...

I would put the carrot cake sauce on anything and everything. Holy balls it sounds delicious!

Dominique said...

Oh geez, here I go ruining all the pancake love by stating that I'm not a pancake lover but I couldn't come here and lie. Or can I? Nah, I couldn't do that to you. Even after you posted a recipe for carrot cake sauce which just happens to be my favourite kind of cake.

As much as it pains me to admit it (because people immediately start yelling at me as soon as I say it), I'm not a fan of pancakes--too much batter. I'm a lover of crepes myself. Perhaps I'll adapt your recipes because I'm a lover of savory or sweet crepes. I don't discriminate. Not in the crepe-sense anyway.

Diana said...

Dominique -

The pancakes are not offended. :)

I'm sure carrot cake sauce would love to be a filling for your crepes!

sophia said...

I love pancakes with a bit of gritty texture, like your one with cornmeal. And I like them with maple syrup, runny egg, and bacon. Mmmm....

Carrot cake sauce sounds superb, too! Have a jar ready for me, will ya? ;-)

PopGirl890 said...

A sauce on pancakes besides syrup? never thought of it, what a great idea! I'm more of a chocolate chip or blueberry yogurt kind of pancake person.