When I make breakfast for my teens before they go to school, they actually sit down, eat and start their day well. But often I'm very tired in the morning and we all just scrounge the kitchen eating maybe an apple, and unfortunately, sometimes they don't eat at all- throwing me an "I'm not hungry" as they bolt out the door. Not surprisingly those days are often not good ones for them, or me, as the mom-guilt settles in.
This week I have worked only afternoons so I've been able to sleep later AND make breakfast. Ah, the ideal world. Yesterday I picked up this delightful new cookbook at my library, "Joy the Baker Cookbook, 100 Simple and Comforting Recipes." Like me, Joy excels at finding ways to make every meal more like dessert.
So this morning I made Carrot Cake Pancakes (doesn't that just sound wonderful?). My girls loved them. I loved spending the extra 10 minutes all together to start the day. We used to homeschool and spent all day together, every day. Honestly, sometimes that made me crazy, but I do miss them most days. 10 minutes isn't much, but knowing they are fed well and feel well loved in the morning matters.
Thank you Joy the Baker for the inspiration.
Here's the recipe, in case you need a "Simple and Comforting" recipe. (I changed a few things - I'll give you my variation).
Carrot Cake Pancakes w/ Yogurt Cream Cheese Topping
Stir together 1 cup flour (I used 3/4 cup oat flour and 1/4 cup white flour), 1/2 tsp baking soda, 1/4 tsp baking pwd, 1/4 tsp nutmeg, 1/2 tsp cinnamon. Make a well in the center and pour in 1 cup buttermilk (see note at bottom), 1 egg, 1/2 tsp vanilla, 2 tbsp brown sugar. Mix up, then add 2 cups finely shredded carrots and 2 tbsp chopped walnuts (opt). Mix well and cook on a buttered griddle.
For the topping, stir together yogurt cheese (or softened cream cheese) with a couple tablespoons real maple syrup and a sprinkle of cinnamon. Spread over hot pancakes and add more syrup if you like.
How to make yogurt cheese: Take plain, whole milk yogurt (store bought or homemade) and tie up 2 cups in a dense cheese cloth or plain lightweight dish cloth (the big flour-sack type you can buy for cheap at Wal Mart work great). Bring all the corners up and tie w/ some string. Hang the string from under a cupboard and let drain over a bowl. Lots of whey will drain out. Let it drain overnight and in the morning you will have nice thick smooth yogurt cheese that you can you use in place of cream cheese.
You can use the whey in place of the buttermilk (or part of the buttermilk) in this or any recipe. You can also use it in cream soups, bread recipes etc, just about any that calls for liquid milk or buttermilk.