I answered 11 questions and listed 11 silly and a bit embarrassing facts about me last week. And well, now it’s my turn to list 11 blogs and present my 11 questions. Except, I didn’t list 11 blogs because most blogs I visit seem to have already been nominated and maybe the following blogs have ALSO been nominated before but anyway here’s my list:
I have been following some of these blogs for quite a while and have really enjoyed visiting. I always look forward to their new blog posts and delicious recipes. Other blogs I have just recently discovered and can’t wait to see more of.
Now here are the questions!
1. What has been your most popular blog post so far?
2. Name one recipe or food that you would like to cross off your bucket list.
3. What’s your favorite ingredient to work with (spice, herb, etc.)
4. Since I love vegetables so much… What is your favorite vegetable?
5. What is the best dish or dessert you’ve EVER made?
6. Where do you get your inspiration from? Or where do most of your ideas come from?
7. Name one person famous or not — that you would like to cook dinner for.
8. Do you have a favorite chef/cook?
9. What is your favorite thing about blogging?
10. What is your earliest cooking experience memory?
11. What’s your favorite cuisine or favorite food?
Today’s Sunday Breakfast special was super ummm… YUM! Soft, moist, carrot pancakes with a super delicious peanut butter honey glaze. The carrot puree once again made such a great addition. Just like the carrot waffles I made a few weeks back, these pancakes are so soft inside and moist. It’s almost a pudding-like texture. And the peanut butter honey glaze… amazing! Better than the usual maple syrup. I mean it!
Carrot Pancakes with Peanut Butter Honey Glaze
- 1 1/2 cup flour
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/4 cup milk
- 1/2 cup carrot puree (boiled carrots, drained, pureed in food processor)
- 2 tablespoons oil
- 2 teaspoons cinnamon
- 2 large eggs
- 1 tablespoon sugar
- 1 tablespoon vanilla
Used the basic pancake recipe from Chow.com
Tip 1: Prepare batter the night before (and keep refrigerated) for an extra quick preparation in the morning.
|In a large bowl, add the ingredients in the order listed. Whisk together just until combined.|
|Measuring with a 1/4 cup, drop pancake batter onto preheated and buttered skillet. Cook both sides.|
|Make peanut butter glaze by melting 1/4 cup peanut butter with 1/2 cup honey. Mix well.|
|Serve with an extra sprinkle of cinnamon on top and peanut butter honey glaze.|