op shop to drop off some old clothes. We didn't leave empty handed. I found a pretty Royal Tudor plate, among other things. I had planned to make Carrot Cake Pancakes for breakfast but it seemed serendipitous that I was too disorganised and made them for lunch instead so I could photograph them on my lovely new plate. It augured well for a pleasant weekend of good food and good fun.
Children's Book Festival at the State Library of Victoria. The first thing we did was leave Sylvia's stroller at the pram parking station. It was the first time we have come across such a service and it was brilliant. It was so much easier to navigate the crowds and steps without Sylvia's stroller. Then we went and queued for face painting for Sylvia. I was impressed that there was an Indigenous face painting tent. Sylvia chose a wombat but the woman painted a story on her face - the wombat, its tracks that led to a fireplace with lots of animals about it.
Reading Room that is a magnificent space. It makes me nostalgic for my student days when I ordered books from the stacks here. Since then the room has been renovated. It is brighter and more elegant these days but I miss some of the shabby charm I remember.
this winter salad.) The weather has really cooled down over the last few days. The washing is not drying on the line so quickly but it is weather for roasting vegies and baking bread. Can't complain too much abut that!
However Sylvia is not so keen on cream cheese and stuck to Nuttalex margarine and jam on hers. I mention this because Ruth of Makey Cakey is hosting The Breakfast Club event this month and chosen Deliciously Dairy Free as the theme. Sylvia has never been keen on dairy milk but lately has taken to drinking soy milk so that is our milk of choice lately. It makes it even easier to cook dairy free.
Previously on Green Gourmet Giraffe:
This time last year: WHB Peach crumble
This time two years ago: Flat pack chocolate chip cookies
This time four years ago: Polenta Pizza Tart
Spiced Carrot Pancakes
Adapted from Joy the Baker via Smitten Kitchen
Makes about 12 medium pancakes
1 cup soy milk (or other milk)
1 tsp lemon juice
1 egg, lightly whisked
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
1/2 cup plain white flour
1/2 cup wholemeal flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/8 tsp ground ginger (or less)
pinch of salt
butter or margarine for frying (I used Nuttalex)
Mix soy milk and lemon juice and set aside for about 5 minutes so that the milk sours. Peel, trim and finely grate carrots (you shoudl have about 2 cups). Mix milk and carrots and add in egg, brown sugar and vanilla.
Combine remaining ingredients in a largish bowl, Pour the carrot mixture into dry ingredients and gently stir until well mixed.
Heat a large frypan over medium high heat. Melt a small knob of butter on the frypan and drop 3 pancakes into the pan, measuring about 2 dessertspoons of mixture per pancake. Heat until mixture bubbles. Flip pancakes and heat on second side for about a minute or until the pancakes are golden brown. Serve hot.
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