I’m always looking for a reason to eat sour cream by the spoonful. I revisited this maple ginger glazed carrot pancakes recipe I shared with you a while back, because I thought I might have the opportunity to scratch that sour cream itch. Anyway, whether you choose to stick with my original savory yogurt condiment, or decide to live like a rebel and slather this in salted sour cream, you will not be disappointed.
For your convenience, you’ll find the original recipe below. Just replace the yogurt with sour cream, and voila! Even though I originally made this for Easter a couple of years ago, this recipe is the perfect addition to any brunch menu! You must try this!
MAPLE GINGER GLAZED CARROT PANCAKES WITH SALTED YOGURT
INGREDIENTS (MAKES 4 SERVINGS)
- 4 large eggs, beaten to blend
- 1 pound carrots (about 8 medium), peeled, coarsely grated
- ⅓ cup chopped fresh cilantro
- ¼ cup chickpea flour
- Kosher salt and freshly ground black pepper
- 3 tablespoons (or more) olive oil, divided
- 1 cup plain whole yogurt
- 1 cup spicy greens (such as baby mustard greens, watercress, or arugula)
- 1 tablespoon fresh lemon juice
- Flaky sea salt
FOR THE MAPLE GINGER GLAZE
- 1/4 cup dark maple syrup
- 1 tbsp ginger, peeled and grated
- 2 tsp cider vinegar
- 2 tbsp butter
- Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
- Heat 2 tbsp oil in a large nonstick skillet, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” thickness.
- Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side.
- Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
- for the maple ginger glaze, melt the butter in a small saucepan over medium heat. Add the grated ginger, cider vinegar, and maple syrup. Allow the mixture to start to boil before removing from heat (1-2 minutes)
- Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 Tbsp. oil; season with kosher salt and pepper.
- To serve, drizzle carrot pancakes with the maple ginger glaze and serve with salad and salted yogurt, seasoned with sea salt and more pepper.
***Use a nonstick skillet! I can’t stress that enough. I tried making these in a cast iron skillet and it was a tiny catastrophe.
***The pancakes themselves can be slightly on the bland side, so spice away. Experiment and be creative! Some folks even throw curry in the mix. If you do that, I’d probably skip the maple ginger glaze.
***If you like the idea of salted yogurt, try these other savory yogurt recipes.
adapted from bon appetit