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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Carrot Pancakes with Cream Cheese Spread

An easy and sweet breakfast treat that uses locally grown carrots! Goes well with eggs, coffee, and grits. If you don’t want to do the cream cheese spread, consider topping the pancakes with honey or whipped cream instead. Please consider leaving a picture or comment if you decide to try this recipe!

Source: www.tasteofhome.com (modified slightly) (Entered by Ariana Giddens)
Serves: 4
Vegetarian!

Ingredients
1 1/4 cups All-purpose flour      View Available Products
2 tablespoons Pecans (finely chopped)      View Available Products
2 teaspoons Baking powder
1 teaspoon Cinnamon
1/4 teaspoon Salt
1/4 teaspoon Ground ginger
1 Egg (beaten)      View Available Products
1/3 cup Brown sugar
1 cup Milk      View Available Products
1 cup Grated carrot      View Available Products
1 teaspoon Vanilla extract
FOR THE CREAM CHEESE SPREAD:
2 tablespoons Milk      View Available Products
1/2 teaspoon Vanilla extract
4 ounces Cream cheese (softened)
1/4 cup Confectioner's sugar
1 dash Cinnamon
ADDITIONALLY:
Honey for topping (if desired)      View Available Products
Whipped cream for topping (if desired)      View Available Products
Grits (as side, if desired)      View Available Products
Eggs (as side, if desired)      View Available Products
And a good cup of coffee!      View Available Products

Step by Step Instructions
  1. Combine the flour, pecans, baking powder, cinnamon, salt, and ginger in a bowl. In a separate bowl, combine the egg, brown sugar, milk, carrots, and vanilla, then stir the wet mixture into the dry ingredients.
  2. Pour the batter onto a hot greased griddle or pan in 1/4 cupfuls. Flip the pancakes over when the tops bubble. Cook until both sides are a golden brown. Serve with toppings and sides of choice.
  3. For the cream cheese topping: Combine the milk, vanilla, cream cheese and confectioners' sugar in a blender. Transfer it to a small bowl and add the cinnamon. Serve with the pancakes.

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