Baked Pancakes with Cream Cheese, Carrots and Cranberries.

Inspired by the Russian Maslenitsa holiday, a 7-day  nonstop pancake consumption.

Right before the Great Lent starts, Orthodox Russians welcome spring by having a week of festivities which are a lot about eating, pancakes mostly. The pancakes, or blini in Russian, symbolize the sun and are made in huge amounts and a great variety with the fillings/toppings of any kind. Today is the last day of Maslenitsa, and, therefore, pancake eating. And I am going to share a recipe for pancakes with you that are perfect when the time is a luxury and the morning is busy. (btw, have you tried another quick and simple breakfast recipe Blueberry Ricotta Muffins?) 

You will need less than 10 minutes to grate a carrot and combine all ingredients.  You will also spend a couple of minutes flipping the pancakes. Double the time you spend on cooking, for the oven to bake.  Overall, pancakes require half an hour at most to get to your plate.

There are three great things about these pancakes. They are gluten-free (I suggest to use rice flour). They are baked, which is a healthier version of fried ones. They taste good: delicate texture, strong citrus flavor, and tangy soft cranberries..delicious!

The recipe makes 6 pancakes. 

Ingredients

For pancakes:
Cream cheese - 1 cup
Egg, large - 1
Sugar, brown - 3 tablespoons
Flour, white rice - 3 tablespoons
Carrot, medium - 1
Orange, fresh - 1
Cranberries, dry - handful
Cinnamon powder - pinch

For topping (optional):
Greak yogurt, plain - 1/2 cup
Orange marmalade - 2 tablespoons

Instructions

1. Preheat oven to 350 F.
2. Grate a carrot and 1 teaspoon of an oranges zest.
3. Squeeze juice of a half an orange into the carrot with the orange zest. Let the carrot soak in juice while you prepare the pancake batter.
4. Beat a cream cheese with an egg and sugar using an electric mixer. (the cream cheese that stayed at room temperature for some time is easier to deal with).
5. Add flour and cinnamon. Mix.
6. Finally, add a grated carrot and cranberries. Mix well.
7. Form 6 circles with the pancake batter using a spoon on a cookie sheet lined with the parchment paper. (a diameter of a circle is approx. 10-12 cm (4-5in), a width is 0.5 – 0.7 cm (0.2-0.3 in))
8. Place the cookie sheet into the oven. Once the pancakes are in, let the oven warm up to 375 F.
9. Bake for 10-12 min.
10. Take the pancakes out and flip them with a spatula. Place them back into the oven for 5 more minutes.
11. The pancakes are ready when they slightly brown on each side.
12. Prepare the topping for the pancakes by mixing Greek yogurt with orange marmalade.
13. Serve the warm pancakes with the yogurt on top.
14. Enjoy!

    

    Enjoy freshly baked pancakes for breakfast!