LET’S COOK: Yummy pancakes and orange syrup for breakfast


This week, I teach you how to make the world’s sweetest carrot cake, as well as how to make yummy pancakes.



1 1/2 cups chopped pecans. You can substitute these with roasted cashew nuts or walnuts.

1 tablespoon butter, melted

1/8 teaspoon kosher salt

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon table salt

1/2 cup butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

1/2 cup canola oil

3 large eggs

3/4 cup buttermilk

2 teaspoons vanilla extract

3 cups grated carrot

1 cup peeled and grated Granny Smith apple

1 cup sweetened flaked coconut

Candied carrot curls

Brown sugar-cream cheese frosting


Preheat oven to 350°.

Toss together first 3 ingredients; spread in a single layer in a foil-lined pan. Bake for 10 minutes or until toasted, stirring once.

Stir together flour and next 4 ingredients.

Beat butter and both sugars at medium speed with an electric mixer until blended.

Add oil; beat until blended.

Add eggs, one at a time and beat

Add flour mixture to butter mixture Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans.

Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.

Bake at 350° for 23 to 28 minutes or until a wooden toothpick inserted in centre comes out clean.

Cool pans on wire racks for 15 minutes before overturning cakes.

Spread brown sugar-cream cheese frosting between layers and on top and sides of cake.

Top with candied carrot curls and remaining toasted pecans.



2 tablespoons butter, softened

1/4 teaspoon grated orange rind

3/4 teaspoon fresh orange juice

3/4 cup white whole-wheat flour

3/4 cup whole all-purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/8 teaspoon salt

1 1/2 cups low-fat buttermilk

1/4 cup fresh orange juice

1 tablespoon canola oil

1 large egg

1 large egg white

Cooking spray

3/4 cup maple syrup


Mix first 3 ingredients.

Weigh or lightly spoon flours into dry measuring cup and level with a knife.

Mix flours and next 4 ingredients in a medium bowl, stirring with a whisk.

Mix buttermilk, 1/4 cup juice, oil, and 1 egg in a small bowl, stirring with a whisk.

Add buttermilk mixture to flour mixture, stirring just until moist; let stand for 15 minutes.

Place egg white in a medium bowl; beat with a whisk until medium peaks form.

Gently fold egg white into batter.

Preheat a griddle or your heavy pan to medium heat. Coat pan with cooking spray.

Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done.

Serve with butter and orange syrup.


One more use for shower caps

Do not limit them to just the bathroom. Cover leftovers with a shower cap specifically bought for kitchen use to keep bugs and dust from getting into food. They’re reusable and a lot easier to use than plastic wrap or tin foil.