smpx 17: carrot cake

We saw this post on Slashfood last week and knew we had to try carrot cake pancakes. The recipe is from Joy the Baker and we followed it exactly.

Grating carrots took forever, but it was worth it. The cream cheese frosting was perfect, too. Check out their picture, it's much prettier than ours (which was taken on my cell phone).

**** 1/2
We give carrot cake pancakes 4.5/5 stars. Next week: oreo?

smpx9: toasted coconut pancakes

This was the most intense SMPX yet. We used a recipe from The Cafe Pongo Cookbook and made toasted coconut pancakes with pineapple ginger compote. We used fresh pineapple and fresh ginger (this was the first time I've ever bought ginger root and grated it myself). I burned the first batch of "toasted" coconut, but luckily we had enough to try again.

Making the actual pancakes was easy. The pineapple compote was a lot of work. I don't even really know what compote is. But it tasted good.

smpx5: the great pumpkin

Now we're starting to get complicated! Added about 1/4 c. canned pumpkin, cinnamon, and ground ginger to the batter.

smpx4: gingerbread

SMPX1-3 were solely experiments with fruit additions to a standard batter, so I was nervous going into SMPX4. It was more additional ingredients than we had ever used before: ground cloves, ginger, cinnamon, molasses, and a little brown sugar.

Thankfully, a success! Yum.