The last couple of days have been a bit of a blur, in more ways than one.
I got home from work and putting Inka to bed on Friday with an hour to have dinner and get myself looking half-presentable to go out which was a close one – but we had a brilliant night. Only round at the local but all good. The only problem is, I’m not the 18-year-old who could work seven days a week and go out seven nights a week any more; late nights and early mornings do me in!
Yesterday was also a long one so today started as all lazy Sundays should; with pancakes.
I can’t believe, given my obsession with all things carrot cake, that it took this long for me to make carrot cake pancakes. But they were worth the wait.
50g buckwheat pancake mix (or just buckwheat/wholemeal flour and about 1/4tsp baking powder, as that’s all that’s in the mix)
40g carrot, finely grated
2tbsp egg white
1/4-1/2tsp lemon zest
1/4tsp ground mixed spice.
Mix everything together really well then cook in a preheated frying pan over a low-medium heat till golden both sides.
I had mine topped with more blueberries (bless my lovely mum for coming into my house while I was at work on Thursday and leaving a big box of them in the fridge!) and maple syrup.
They were delicious, with a great cake-y texture, and I loved the way some of the blueberries had burst while they were cooking.
I then went on the scrump to my dad’s garden. The carrots are almost all gone but those that are left are HUGE:
It’ll keep me in porridge and pancakes for a while – and talking of carrots, a bloke at the market fruit and veg stall told me the other day that if you leave enough of one attached to the top and put it in water, another carrot will grow as it’s just the root. I’d never heard that but I’ve given it a go – I’ll let you know what happens 🙂
And on the other end of the size scale, I also got this:
I’m not sure whether that’s a pumpkin or a squash… but whatever it is, I roasted it whole with minced turkey and goats’ cheese inside. The bad thing was, it took three and a half weeks to cook and I still don’t know what sort of squash it was, the good thing was… it was well worth it. I hadn’t cooked meat for ages and it was a nice change, especially with the tangy cheese melted in.
Hope everyone’s had a great weekend 🙂