I spent this past weekend making homemade huaraches. I had some a few weeks ago and came home determined to make them by myself.
If you’re not familiar with them, let me lure you in. They’re made with an easy mixture of corn flour (masa), warm water and a dash of salt. After the dough rests you roll it into a cigar-like shape and create a cavity. THEN you spoon a bit of refried beans into the center and roll them out. Throw them on the griddle until brown and then finish them in some hot oil. They’re like this crispy, refried bean fried tortilla. The topping opportunities are endless; everything from carnitas to sauteed vegetables. Hi deliciousness!
Now that I’ve convinced you they’re awesome, I’ll let you know that there’s no huaraches recipe today.(SAD!) But I did have a bunch of corn flour leftover and figure I’d throw some in a batch of pancakes.
This is definitely one of those pantry/refrigerator scraps type of recipe.
I had some corn flour, had a few carrots, a few bananas (didn’t end up using them) and some buttermilk. I remembered a recipe I had seen that combined the two in Good to the Grain. They were for waffles that actually used carrot juice vs. buttermilk. I contemplated running to the store, but that sort of defeated the purpose of this recipe.
I have to say that the corn flour added a softness to the pancakes that I’ve only really experienced with pastry flour.
And while I’ve had carrot cake pancakes, these feel healthier and less like “cakes” for breakfast.
Corn Carrot Pancakes
1/2 cup all-purpose flour
1/2 cup corn flour
2 tablespoons light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon kosher salt
3/4 cup buttermilk, plus 2 tablespoons
1 large egg
1 tablespoon unsalted butter, melted and slightly cooled
1 medium carrot, shredded (about 4 tablespoons)
1. In a medium bowl, mix together all-purpose flour, corn flour, light brown sugar, baking powder, baking soda and salt.
2. In a measuring cup, or small bowl, measure out buttermilk. Add egg and melted butter; beat until thoroughly combined.
3. Add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Gently fold in shredded carrot.
4. Heat up your griddle (or cast iron skillet) over medium heat and brush with 1/2 tablespoon of butter. Scoop the batter, using a tablespoon measure or a 1/4 cup measure, on to the warm skillet. Cook for 2-3 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.
5. Transfer cooked pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the batter until you’re done.
Recipe inspired by Corn and Carrot Waffles from Good to the Grain
48 Comments
I never thought of making pancakes with corn flour and carrots. After reading your recipe I’m really intrigued by how’s the final taste…
These look so creative…and good! I bet the carrots are awesome in them. I love carrot cake. And carrot pancakes, how fun!
I am a huge fan of carrot cake but not so much of pancakes (I know, am I an alien?) Interesting nonetheless!
Blasphemy!!! π
i haven’t met a pancake i didn’t like, so these are definitely worth a try! great photos!
I’m always uncertain as to whether I like pancakes, but I have a feeling I would like these. So impressed by the decision to mix corn flour and carrots together, original and welcome on any breakfast table. Great recipe!
Drooling! I love pancakes!
What a great idea!!!
Oh geeze, these look so yummy!! I love how you added corn flour. Such a great idea π
these look great, and i bet the carrots add the perfect amount of sweetness!
These sound so interesting and delicious but they look even better – just look at those crispy, buttery edges!!
Make me breakfast please! Especially since this means I will eat vegetables for breakfast.
Gah! I would love these. Great way to combine something sweet with something healthy. Woohoo!
I can’t get enough of pancakes! Even though there’s so many different kinds that I read about in the past few weeks, there’s always something new and interesting. I’ve never had corn pancakes but already loving this!
yummers! absolutely love the texture of corn flour and carrots make everything amazing. and orange! i think i’ve found my loungey sunday morning breakfast! cheers!
This is great!! Its like your read my mind! I was just thinking that I have to use up my carrots before they go bad! Yay π
This sounds great! I love savory pancakes. π
These look/sound awesome! They look really soft and delicious…and i just happen to have some corn flour in my pantry. Lucky me π
Looks & sound absolutely scrumptious! Can’t wait to try this tmrw morning! Thank you for the recipe.
Those look great. Any reason to put veggies into breakfast is a good one. I bet with cinnamon and nutmeg it might even taste light carrot cake….I might have to try that!
Mmmmm, these look and sound amazing!
Oh my gosh! These look fantastic! I never would have thought to combine all these flavors. So creative, I must try these!
I have so much corn flour in my cupboard – from masa to some yellow stuff. Love the idea of using it in pancakes! Yum.
oh my! i am allll over this
These remind me of the spinach-peanut butter stew I made the other night. No, it’s not a clean out the fridge recipe (actually it’s African), but it sounds bizarre and looks great, just like these pancakes π
That sounds really interesting. I dig it.
I made corn pancakes this summer with zucchini because, OVBIOUSLY, I had a ton of zucchini leftover (somehow people think just because I bake I must want all their leftover zucchini???) and had to do something delicious with it. They were fab! We had them sweet one day (cinnamon, maple syrup, & apples) and savory the next dipped in leftover pizza sauce & sour cream. I’m definitely trying them this way next. THANK YOU!!! (And gorgeous photos btw!)
Adrianna, first off, I thought you were making huarache sandals ( and I thought that was rad!) and then I read on about huarache and want to learn to make those too:) Where have I been that I’ve missed these tasty treats? Your pancakes look awesome, and you’ve also lured me in to this whole huarache thing. Tell me more:)
-E
Is corn flour the same as corn meal?
No it’s different. Corn flour is much finer and more of a powder, while cornmeal is coarser in texture.
Yum! Making this for breakfast today!
Such an impressive use of what’s on hand! These are so awesome. It’s been too long since I’ve made pancakes.
[…] week are: 1. Pretzel crusted peanut butter cup blondie pie from Cookies & Cups, 2. corn carrot pancakes from A Cozy Kitchen, 3. hats made from old sweaters from Make It and Love It, 4.apple cinnamon […]
What a great way to sneak in some extra veggies! π I love savory corn cakes, but I’ve never thought to add in carrots. Those huaraches look yummy too! π
Never thought about putting carrots in pancakes–will definitely have to try!
wow these look delicious!
I love zucchini pancakes, but carrot corn sounds delicious too!
Oh. My. Goodness. It’s been a while since I’ve visited and I drop by and you’re all grown up now! Your site design is so clean and fresh– simply delightful! And your photography is more stunning than ever. Wow. I’m so impressed with you two!! And I’m loving these carrot pancakes. Huaraches still sound rather intriguing…maybe one day?
Thank you, Kim! Haha…yes this little blog has come a long way. π Yes, I have big plans for the huaraches. Definitely one day.
These look absolutely delicious! Weekend brunch fo sho.
xox.
Mmmmm I like the variation of these pancakes and would be so happy to be served these for breakfast or lazy brunch!
wooooooooooooow!!!!!!!!!
magnificas, las harΓ©!
I don’t know why on earth I’ve never tried making pancakes with carrot. I’m also fascinated by the huaraches!
I made these today and they’re delicious! Definitely not too sweet, and nice and soft. Thank you, Adrianna!
YAY! Awesome.
I love your coffee cup! Where is it from?
I keep burning them do u have any idea Y
What is your temperature set to?