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Carrot Pancake Muffins with Roasted Strawberries

So sometimes I go in the kitchen and just make something, and sometimes I get ideas for dishes and let them sit in my brain for awhile before I actually decide to try and make it. This is one of those dishes. The difference in this dish and other brain squatters is this one lasted a particularly long time up there without being executed - months I'd say. I'm ashamed to admit that the reasoning for this is I'm just too damn lazy in the morning to make pancakes. I just want to drink coffee, pet my cat, read my emails, write down my dreams, and you can't really do that when you're standing at a range top making one 4inch pancake at a time.

And then boom! It hit me. Put them in a muffin tin and bake them you dumdum. So that's what I did - wow. It's not exactly the same as a pancake but whoa, you just gotta try it out.

1 batch of your favorite pancake batter
2 carrots, grated
1 lb strawberries, hulled and halved
2 tbsp balsamic vinegar
2 tbsp maple syrup
  1. Preheat your oven to 375.
  2. Mix together your favorite pancake batter and fold in your shredded carrots.
  3. Lightly grease up your muffin tin and drop your batter down in there 1/4 of a cup at a time. Set aside, it's not really time to put them in the oven.
  4. Coat your strawberry halves with the balsamic and syrup; pop them in the oven for around 15 minutes. Give them a stir and pop the back in for another 15.
  5. When you put the strawberries in the oven, now it's time to put your pancake muffins in there too. 
  6. After the second 15 minutes, the strawberries should be soft, they should have a thick jam-syrup-like consistency in the pan with them, and the pancake muffins should be ready to eat. Just top the cakes with the strawberries and you're good to go.


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