Carrot Cinnamon Pancakes with Halvah, Honey and Tahini

We have house guests and I wanted to create something eye catching for lunch or dinner. My favorite color, orange, came to mind, but I’d already done two recipes using Cara Cara oranges. Next, I thought of carrots; not exactly a Spring veggie, but the thought lingered and moved on to carrot pancakes with or without fish or seafood on top. The gears were turning. ©Joyce Hays, Target Health Inc.

 

Ingredients 

Pancake mix, follow directions on box

5 or 6 carrots, grated

1 teaspoon cinnamon

1 Tablespoon honey

1 Tablespoon tahini (stir the tahini very well before using)

1 Tablespoon vanilla halva

Pinch of nutmeg, freshly grated

1/4 teaspoon apple pie spice

1/4 teaspoon pumpkin pie spice

 

Just a few easy ingredients to shop for  except, I had some trouble finding the vanilla halvah. ©Joyce Hays, Target Health Inc.

 

Here’s the Joyva Vanilla Halvah, 16 oz. that I bought on Amazon. ©Joyce Hays, Target Health Inc.

 

Directions

1.   Shred the carrots

Shredding the carrots. ©Joyce Hays, Target Health Inc.

 

2.     Mix the batter first

Stirring the batter. ©Joyce Hays, Target Health Inc.

 

3.     Add the shredded carrots and stir into the batter

Grated carrots added to batter, while stirring. ©Joyce Hays, Target Health Inc.

 

4.     Slowly, add all the other ingredients, stirring as you add

Finalizing the batter, while stirring. ©Joyce Hays, Target Health Inc.

 

5.     Fry the pancakes

Because the yield on this recipe is about 6 pancakes of the above size, I decided to use my small frypan, because it was just the size I wanted the pancakes to be, hence, not much measuring to do. I would say a soup ladle of batter would be a good measure for 6 pancakes. ©Joyce Hays, Target Health Inc.

 

I wanted the carrot pancakes to be a side dish, but they turned out so well, you could serve as is after cooking with a little butter on top, or honey or yogurt, then honey; use your imagination. This first batch disappeared so quickly as lunch and snacks, that I moved on to another idea. ©Joyce Hays, Target Health Inc.

 

Here, dinner was fish on carrot pancake with a delicious sauce, created with versatility in mind (good with or without the fish). I wanted a very delicate white fish like sole, but couldn’t find really fresh sole in my neighborhood, so I settled for halibut, which was wonderful. I would still opt for the sole (Dover or lemon), simply because it’s so light and flaky. ©Joyce Hays, Target Health Inc.

 

Topping for Carrot Pancakes (optional)

 

Ingredients

1 cup sour cream

2 cooked carrots (save 1/2 cooked carrot for garnish)

1 fresh garlic clove

1 cup plain Greek yogurt

1 and 1/2 Tablespoon golden raisins, mixed

1 and 1/2 Tablespoon golden raisins, well chopped for garnish

3 Tablespoons almond slivers, toasted (1/2 for mixture, 1/2 for garnish)

1/2 teaspoon cardamom

1 teaspoon black sesame seeds, toasted with the almonds

1/2 teaspoon pumpkin spice

2 or 3 Tablespoons honey (add honey last, & taste to see if more honey is needed; if so, add more)

 

Directions

1.              First toast the black sesame seeds alone, .and remove from pan. Put all into food processor.

2.              Next, toast all the almond slivers, remove from heat when done and divide in half. Set aside half the toasted almonds (for garnish( and put the other half in the food processor.

3.              Chop well, 1.5 Tablespoons golden raisins and set aside for garnish.

4.              Put the other 1.5 Tablespoons golden raisins into the food processor.

5.              Put all ingredients in food processor and pulse until everything is combined well.

6.              With a spatula, scrape every bit of this topping out of the food processor and into a small bowl, to be used for the carrot pancakes.

 

We started dinner with a light garden salad. The halibut served over carrot pancake with luscious sauce topped with toasted almond slivers, golden raisins and a few currants was a different “look“ for dinner and well received by all; rave reviews, in fact. ©Joyce Hays, Target Health Inc.

 

I made enough sauce and fish, that the next day, I was able to make little appetizers out of a tiny mound of halibut, topped with the sauce, then garnished with toasted almonds, golden raisins and an orange reminder of the carrots because all the carrot pancakes were gone. ©Joyce Hays, Target Health Inc.

 

Who says anyone has to drink wine, except when they feel like it there are many times, when all we want is a long drink of refreshing cold water. ©Joyce Hays, Target Health Inc.

 

This weekend we took our guests out to the theater and then to The Minetta Tavern, in the Village, for dinner.

 

Have a great week everyone!

From Our Table to Yours

Bon Appetit!

 

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