Finnish Carrot Pancake with Cranberry Sauce

Finnish Carrot Pancake with Cranberry Sauce Recipe - Vegetarian Delight

Region / culture: Finland | Preparation time: 30 minutes | Cooking time: 35-40 minutes | Servings: 6-8 |

Vegetarian diet

Introduction

Finnish Carrot Pancake with Cranberry Sauce is a delicious and unique dish that combines the sweetness of carrots with the tartness of lingonberries. This recipe is perfect for a special breakfast or brunch, and is sure to impress your guests with its vibrant colors and flavors.

History

This recipe has its roots in traditional Finnish cuisine, where lingonberries are a popular ingredient in many dishes. The combination of carrots and lingonberries creates a perfect balance of sweet and tart flavors that is truly unique to Finnish cooking.

Ingredients

Carrot pancake

0.5 cup grated carrot
0.25 cup grated onion
0.25 cup dry bread crumbs or wheat germ
4 large eggs
0.5 cup milk
0.25 cup flour (white, wheat, or rye)
2 tbsp salt (or less, to taste)
1 tbsp thyme (scant)
1 tbsp nutmeg (scant)
2 tsp ground cumin
Freshly ground pepper (to taste)
0.25 cup canola oil

Cranberry sauce

12 oz (340 g) fresh cranberries or lingonberries
0.5 cup maple syrup (up to 0.67 cup)
1 orange
0.5 tsp ground ginger
0.5 tsp ground cardamom
1 dash cinnamon
sour cream (optional)

How to prepare

Carrot pancake

In a mixing bowl, combine the grated carrots, grated onion, and bread crumbs or wheat germ. Toss to mix evenly.
Preheat the oven to 450°F (232°C).
In a blender or by hand, combine the eggs, milk, flour, and seasonings until smooth. You may need to scrape down the sides of the blender or bowl once or twice.
In a large mixing bowl, combine the carrot mixture and the contents of the blender.
Heat about a tablespoon of oil in a heavy 9" or 10" cast iron skillet, or similar heavy shallow baking dish that can go in the oven.
Heat the oil in the skillet. When quite hot but not smoking, pour in the pancake mixture; make sure the carrots are evenly distributed.
Place the skillet in the preheated oven. After 20 minutes, lower the oven temperature to 350°F (177°C) and continue to bake for another 10 – 15 minutes. The pancake should be light brown, puffy, and crisp.
Serve immediately, topped with cranberry sauce and sour cream, if desired.

Cranberry sauce

Wash and drain the cranberries. Remove any soft or discolored berries, and any stems or leaves.
Wash the orange, and grate the orange rind only (avoid the bitter white pith).
Squeeze the juice from the orange. You are looking to obtain about 0.5 cup of juice and grated rind combined.
Mix all the ingredients in a medium saucepan and cook over medium heat for 10 – 15 minutes, stirring, until the cranberries have popped and the sauce is thick. May be made ahead.
Serve hot or cold. Commercial whole berry cranberry sauce or commercial cranberry/orange relish can be substituted if you must.

Variations

Add chopped nuts or seeds to the pancake mixture for added crunch.
Substitute lingonberries with cranberries or raspberries for a different flavor profile.
Top the pancake with a drizzle of honey or maple syrup for extra sweetness.

Cooking Tips & Tricks

Make sure to grate the carrots and onion finely to ensure that they cook evenly in the pancake.

- Be sure to preheat your oven before baking the pancake to ensure even cooking.

- Use a heavy cast iron skillet or baking dish to achieve a crispy and golden brown pancake.

- Serve the pancake immediately after baking to enjoy it at its best.

Serving Suggestions

Serve the Finnish Carrot Pancake with Cranberry Sauce with a dollop of sour cream on top for added creaminess. Pair it with a side of fresh fruit or a green salad for a complete meal.

Cooking Techniques

Baking, grating, blending, mixing

Ingredient Substitutions

Use almond milk or coconut milk as a dairy-free alternative.

- Substitute breadcrumbs for wheat germ for a different texture.

- Use olive oil or vegetable oil instead of canola oil.

Make Ahead Tips

The cranberry sauce can be made ahead of time and stored in the refrigerator for up to a week. The pancake batter can also be prepared in advance and stored in the refrigerator for a few hours before baking.

Presentation Ideas

Serve the Finnish Carrot Pancake with Cranberry Sauce on a large platter, garnished with fresh herbs or edible flowers for a beautiful presentation. Cut the pancake into wedges for easy serving.

Pairing Recommendations

Pair this dish with a glass of sparkling water or a cup of hot tea for a refreshing beverage. For a heartier meal, serve it with a side of smoked salmon or grilled sausages.

Storage and Reheating Instructions

Store any leftover pancake and cranberry sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the pancake in a preheated oven at 350°F for 10-15 minutes, or until heated through. Reheat the cranberry sauce on the stovetop over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Carrot pancake: 250 calories

Cranberry sauce: 100 calories

Carbohydrates

Carrot pancake: 15g

Cranberry sauce: 20g

Fats

Carrot pancake: 10g

Cranberry sauce: 0g

Proteins

Carrot pancake: 8g

Cranberry sauce: 0g

Vitamins and minerals

Carrot pancake: Vitamin A, Vitamin C, Calcium, Iron

Cranberry sauce: Vitamin C, Vitamin K, Manganese

Alergens

Contains eggs, milk, wheat

Summary

This dish is a good source of vitamins and minerals, with a balance of carbohydrates, fats, and proteins. It is relatively low in calories and can be a healthy addition to your diet in moderation.

Summary

Finnish Carrot Pancake with Cranberry Sauce is a delightful and flavorful dish that is perfect for a special breakfast or brunch. With its unique combination of sweet carrots and tart lingonberries, this recipe is sure to become a new favorite in your household. Enjoy the vibrant colors and delicious flavors of this Finnish-inspired dish!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Finnish Carrot Pancake with Cranberry Sauce. It was a cold winter day in Helsinki, and I had just arrived at my friend Maria's house for a cozy afternoon of baking and catching up. As soon as I walked through the door, I was greeted by the warm aroma of cinnamon and nutmeg wafting from the kitchen.

Maria, a native Finn, had a knack for creating delicious and comforting dishes that always seemed to warm the soul. She had learned the recipe for Finnish Carrot Pancake from her grandmother, who had passed it down through generations. As I watched Maria grate the carrots and mix the batter, I couldn't help but marvel at the simplicity and beauty of this traditional Finnish dish.

The pancake itself was a delightful blend of grated carrots, eggs, flour, and sugar, seasoned with just the right amount of cinnamon and nutmeg. As Maria poured the batter into the sizzling pan, the sweet aroma filled the kitchen, making my mouth water in anticipation. While the pancake cooked to a golden perfection, Maria began preparing the cranberry sauce.

The cranberry sauce was a tangy and sweet complement to the warm and spicy pancake. Maria simmered fresh cranberries with sugar and orange zest until they burst and released their juices, creating a vibrant and flavorful sauce that would perfectly accompany the carrot pancake.

As we sat down to enjoy our creation, I took my first bite of the Finnish Carrot Pancake with Cranberry Sauce and was instantly transported to a cozy cottage in the Finnish countryside. The flavors of the cinnamon, nutmeg, and carrots danced on my taste buds, while the tangy cranberry sauce added a burst of freshness.

I asked Maria how she had learned to make such a unique and delicious dish, and she smiled warmly as she told me the story of her grandmother. Her grandmother had been a renowned cook in their small village, and the Finnish Carrot Pancake with Cranberry Sauce was her signature dish. She had learned the recipe from her own grandmother, who had passed it down through the generations, each cook adding their own twist and flavor to the dish.

As I finished my last bite of pancake and cranberry sauce, I knew that this recipe would become a treasured part of my own repertoire. I thanked Maria for sharing her family's tradition with me, and promised to pass it down to my own grandchildren one day.

And so, the recipe for Finnish Carrot Pancake with Cranberry Sauce became a beloved part of my own culinary journey, a reminder of the warmth and comfort that food can bring. I am grateful for the memories of that cold winter day in Helsinki, and for the friendship and tradition that brought this delicious dish into my life.