THE WASHINGTON POST – These are not typical flapjacks with bits of apple and carrot mixed in for seasoning. Here, the produce leads the way with mounds of shredded green apple and carrot bound into tender, lightly browned skillet cakes with just enough egg and whole grain flour to hold them together in pancake form.
The inherent sweetness of the carrot is prominent and is balanced by the light tartness of the apple (I leave the skin on for a pop of colour, nutrition and rustic texture) and the zing of freshly grated ginger (you could substitute a teaspoon of ground ginger in a pinch). Served with a dollop of yogurt and sprinkled with crunchy toasted walnuts – no syrup needed – the pancakes make for a fabulous breakfast or brunch, but their savoury essence means they also fit right in for lunch or dinner.
Keep this recipe in mind for whenever you need to spin something wonderful out of ordinary pantry and refrigerator staples. It’s sure to come in handy in the week ahead for those with ingredients left over from Rosh Hashanah dinner.
SAVOURY CARROT-APPLE PANCAKES WITH GINGER
30 minutes, four servings
In these tender pancakes, mounds of shredded sweet carrot and bright green apple along with a zing of fresh ginger, are bound into tender, skillet cakes with just enough egg and whole grain flour to hold them together in pancake form.
A third cup (35 grammes) raw walnut pieces
Two medium Granny Smith apples, unpeeled, halved and cored
One large carrot, peeled
Three large eggs
A third cup (45 grammes) whole-wheat pastry flour, or regular whole-wheat flour
One tablespoon finely grated fresh ginger
One teaspoon baking powder
A quarter teaspoon kosher salt
Four tablespoons olive oil, divided
Half cup plain low-fat or regular Greek yogurt
In a small dry skillet over medium heat, toast the nuts until fragrant, about five minutes. Transfer to a cutting board to cool, then finely chop.
Using either a food processor with the large-holed grating attachment, or the large holes of a box grater, grate the apples and the carrot. You should get about one and a half cups apple and one cup carrot.
In a large bowl, beat the eggs. Add the apple, carrot, flour, ginger, baking powder and salt and stir to combine.
In a large non-stick skillet or well-seasoned cast-iron skillet over medium heat, heat two tablespoons of the oil until shimmering. Scoop a scant a quarter cup of batter into the pan and tilt the pan around to spread the batter out with the bottom of the scoop after each mound is placed in the pan so that each pancake is about three and a half inches in diameter. You should get five to six pancakes in the pan. Cook the pancakes until well browned and crisp on the outside and warmed through, about three minutes per side, then transfer to a plate. Repeat with the remaining oil and batter.
Divide the pancakes among four plates and top each serving with a dollop of yogurt and a sprinkle of walnuts.