Saturday Mornings were designed for Delicious Flavor-Boggling Breakfast

Spiced Candied Ginger & Carrot Pancakes with a Maple-Flavored Cream Cheese Drizzle, Scrambled Eggs & Jerk Chicken Breast Slices

I live for decadent breakfasts. I love making breakfast, I'd even go out on a limb and say that breakfast is probably my favorite thing to make. The reason for that is because I get to bring traditional non-breakfast flavors to breakfast. 

One of my favorite sets of flavors, are Fall spices. I love vanilla, cinnamon and nutmeg. Sounds like I am making a cake, right? I am though...a panCAKE. *badumtss* 

Today we're gonna learn how to make carrot pancakes. This recipe is particularly great for kids who are picky and won't eat vegetables. They  get the deliciousness of pancakes and a nice serving of vegetables. 

And yes, it's for you too...because you deserve nice things just like everybody else. Try this and let me know how it went! 

xoxo Danzii 

Serves: 3-4

Prep Time: 60-90 minutes

Ingredients

1 cup of shredded carrots 

2 cups of all purpose flour 

2 1/8 cups of milk 

2 tbsp vanilla 

2 tbsp cinnamon 

2 tbsp nutmeg

1/4 cup butter, melted and cooled

2 tsp salt 

1 1/4 tsp baking powder

3/4 tsp baking soda

2 tbsp ginger, peeled & chopped finely

8 tbsp sugar

3 tbsp water

6 large eggs 

4 tbsp cream cheese

2 tbsp butter

1 tbsp maple syrup (or maple flavored pancake syrup)

4  Hamilton Smokehouse jerk chicken slices 

2 slices of bacon bits, cooked and chopped finely for garnish

1/2 of a medium onion, chopped finely, 

1/2 of a medium sweet pepper, chopped finely 

2 tsp chives, chopped finely 

1 tsp cayenne pepper

The Carrot Pancakes 

Candied Ginger

• In a sauce pan on medium heat, add water and 4 tbsp of sugar and bring to a boil. 
• Add chopped ginger to the simple syrup mixture and boil together for about 10 minutes. 
• Remove from heat and set aside to cool. Pro-tip: Do this a few hours before!

 

Cream Cheese Drizzle

• Add cream cheese, butter and syrup in a bowl and whisk for about 3-5 minutes until fluffy. 
• Cover with plastic wrap and rest it in the fridge. (This can be done about 2-24 hours in advance)

Pancake mix from scratch

• In a large bowl add remaining sugar, flour, salt, cinnamon, nutmeg, baking powder and baking soda and combine well. 
• In a separate bowl add milk, butter vanilla and eggs and mix well. 
• Pour the wet ingredients into the dry ingredients mix and mix well. 
• Add the candied ginger and carrots and combine. 
• Cover with a plastic wrap and refrigerate for at least 30 minute. (This can be done up to 24 hours in advance)

 

• Add a non-stick skillet or griddle to medium heat and coat the bottom with cooking spray or butter. 
• Remove the pancake mix from the fridge, it should be a little thicker than when you first placed it in the fridge, 
• Spoon 1/4 cup mounds of the batter onto the skillet. 
• Cook until the tops are covered with bubbles and the edges look cooked should be about 2 minutes. 
• Flip the pancakes over using a spatula and cook until the bottoms are lightly browned, about 1 minute. 
• Repeat this process until all the remaining batter is finished. 

Scrambled Eggs

• Crack the eggs in a bowl, add the milk, onion and sweet pepper, and whisk together with a fork. 
• Add a little oil to the pan on medium heat. 
• Add the eggs to the pan, begin pulling the cooked outer edges in towards the center of the pan. 
• Move the spatula around the edge of the pan, constantly pulling the cooked edges in, repeat this process constantly. Cooked scrambled eggs will gather in the center of the pan.
• At this point you can add cayenne pepper and salt and use the spatula to break the scramble apart and turn the areas that aren't cooked as yet, . 
• Remove the eggs from the pan the heat so that they don't continue cooking, garnish with chives and set aside. 

  

Jerk Slices

• In the same sauce pan, use the residual oil to sear the jerk chicken breast slices on each side for about 1 minute on each side and remove from the heat. 

Danzii's Tips 

• Remember, cooking spray can always be substituted with the use of butter to coat the pan. 
• Letting the pancake better rest is advisable because the batter gives the milk) time to soften the flour and dissolve any remaining lumps. While the batter is resting, the liquid helps release some of the starches and proteins in the flour that will give the pancakes lift without making them tough. 
• If you want lighter colored pancakes, you can double back the amount of vanilla you use. 
• If you don't have baking soda, the rule of thumb is 1 tbsp of baking soda = 3 tbsp baking powder. 
• If you can find pre-made candied ginger that can also be used. 
• You can substitute the maple syrup with honey. 

This was the end result: 

Well, spring might have sprung, but I like Fall flavors all year round. This is super decadent and indulgent, so, I'd say make this for bae after a long week of work. The cream cheese frosting is super tasty and it pairs super well with the carrot and the ginger. You can top it with crispy bacon for texture. All in all this was a beautiful and tasty dish. Please let me know your thoughts on this one. Till we make breakfast again, from my kitchen to yours, "Bone Apple Teeth!"