Sunday, April 14, 2013

Carrot Cake Pancakes

Who doesn't like carrot cake?  Put that goodness in a pancake, and let's just won't have leftovers.

Carrot cake is my husband's favorite, and it's not too far down my list as well. As long as it doesn't have any nuts in it.  My opinion....why ruin a yummy, moist cake with lumpy nuts!  I thought...why not make it into pancakes.  Apparently, I was not the first person with this idea.  I searched online and took my favorite parts from different recipes I found, and then made it gluten-free.

We are huge fans of pancakes in our house and it is our Sunday tradition.  From eggnog pancakes, to pumpkin pancakes, to oatmeal pancakes, to a family-sized baked apple pancake.  So much creativity can be done with these small fluffy circles of goodness.  Gluten-free be d*mned.....these pancakes won't have you missing a thing, and I bet if you served them to someone who was not gluten-free, they would not know what was missing...go on, I dare you!

These pancakes are pretty quick to whip up, and don't require any sitting time (like the oatmeal pancakes).  And for the literal icing on the cake, try some mascarpone topping instead of regular ol' syrup.

If you don't have carrots, this recipe works just as well with zucchini.

Carrot Cake Pancakes

Heat oven to 170'

3 T olive oil
2 eggs
2 T brown sugar
1/2 cup buttermilk
1/2 t vanilla
1 1/2 cup shredded carrots (easiest if done in the food processor)

1 cup gluten-free flour (I used Pamela's Pancake & Baking Mix)
1 t baking soda
1/2 t cinnamon
1/4 t nutmeg

butter or oil for the griddle

Combine the first five ingredients in a large mixing bowl and whisk until combined well;

Fold the carrots into the mixture;

In a separate small mixing bowl, whisk the 4 following dry ingredients;

Add the dry ingredients to the wet ingredients and combine well;

Heat a griddle on your stovetop to medium heat, and melt butter or oil;

Ladle 1/4-cupfuls on the greased griddle until done like you like them.  While you are cooking batches, warm the pancakes in the heated oven on an oven-proof plate or baking dish.

Mascarpone Topping

3/4 cup mascarpone
1/4 cup powdered sugar
2 T buttermilk
1/4 t vanilla
1/4 t cinnamon

Mix the above in a small mixing bowl until well blended, and viola!  Put a couple of tablespoons on your stack of pancakes and enjoy!

Happy breakfast!

Thursday, April 4, 2013

A Sure Thing: Gluten-free cakes, cupcakes, donuts & more...

There is one question I get more than any other when it comes to cooking for someone who is do I make a birthday cake that will compare to a "regular" cake?

And here is my quick and dirty answer.  I am going to give it to you straight...Betty Crocker.  Yeah, that's right....Betty Crocker! And my other secret...buttermilk...but shhhhh, you didn't hear that part. And no one is paying me, or compensating me to say this.

Sure, it's not organic or full of ancient grains....but for that special occasion, it gets the job done.  Forget being clean, and just embrace the cake mix for this one occasion, because you will receive endless compliments, and not because it is good for a gluten-free cake, but because it is good for any cake!

I use Betty Crocker gluten-free yellow cake mix for donuts, cupcakes, birthday cakes, pineapple upside down cake, and even mini balsamic strawberry shortcakes (pictured above).  And when the cake mix calls for water, replace it with buttermilk, you will not be disappointed.  You are guaranteed to have  super fluffy and moist results.  If you don't tell people it is gluten-free, which is what I did with the pictured above when I brought it to a party, no one will know! I promise.