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Carrot, apple and coconut pancakes with fried egg and blackberry chutney.
For the blackberry chutney:
Combine all the ingredients in a medium saucepan, minus the vinegar. Over medium heat, stir continuously until the blackberries soften and the juices explode. Season to taste. Add the vinegar next and simmer uncovered for 10 minutes. Cool, transfer to a jar and refrigerate until ready to use.
For the pancakes:
1. In a large mixing bowl, combine the flour, baking powder, salt and ginger. In a small mixing bowl combine the egg, brown sugar, buttermilk, carrots, apples and coconut. Stir the dry ingredients into the egg mixture.
2. Using a medium saute pan over medium heat add the butter to the pan. Pour 2 tablespoons of batter into the pan and cook for about 2 minutes per side, or until bubbles form on the top of the pancake. 3. Flip and repeat on second side.
This makes 4 thick pancakes, or 8 smaller ones. Serve 2 pancakes on a plate and top with 1 fried egg and some blackberry chutney.
Easy breakfast sandwich you just cook in the broiler in a few minutes! Also great on a whole grain bagel.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!