It’s been awhile since my last post. I have been working my way back through old recipes and flavors. So its been the same old same old for a few months. This past week we were at a loss for a quick meal for dinner as we rushed between venues. I decided to spin a favorite and fulfill the need for a savory meal.

Curry Carrot Pancakes. (These can have a bit of a punch. Flavor to taste.)

Start with the Basic Batter and substitute milk for Coconut milk and vanilla yogurt. Then think “C”.
Add two teaspoons of cinnamon.
Add two-three teaspoons of spicey curry.
Add 1 cup of shredded coconut, unsweetened
Add 1 large carrot shredded (I use a peeler to shred into fine strips)
Add 1 teaspoon of ginger. (I prefer fresh ground)

Cook on low heat in a cast iron pan using salted butter.

Serve with maple syrup and enjoy.

Curry Carrot Pancakes