1105 E. King Street Lancaster , PA 17602
Carrot Cake Pancakes
A wonderful winter breakfast that works any time in the year. These hearty pancakes will be loved by all.
This simple and easy recipe will delight any guest. A most simple recipe that can also be made by adding just a few key ingredients into you favorite mix. My favorite mixes are Krusteaz Healthy Buttermilk Pancake and Honey Wheat Pancake mixes. Both of these mixes lend themselves to this recipe. The butter cream topping is as easy as mixing two ingredients and topping with chopped nuts. You can't go wrong.
Ingredients:
PANCAKES:
1 1/2 cups unbleached all-purpose flour
4 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. kosher salt
1/2 tsp. baking soda
3 large eggs
1 1/2 cups buttermilk
3 Tbsp. unsalted butter, melted
1 tsp. pure vanilla extract
2 medium carrots microplane small grated
1 tsp. Fresh (frozen) ginger microplane fine grated
Pecans for garnish (broken or rough chopped)
Cooking spray oil or melted clarified butter for cooking
8 oz. Neufchatel Cheese (1/3 less fat cream cheese)
1/2 cup Organic pure maple syrup
Additions to using a mix:
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. Vanilla
2 medium carrots microplane small grated
1 tsp. Fresh (frozen) ginger microplane fine grated
Directions:
Pancakes
Mix together the dry ingredients the flour, sugar, baking powder, nutmeg, cinnamon, baking soda and kosher salt in a large bowl. Using a mixer or stick blender mix together until smooth the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots, grated ginger and mix until smooth. Add the wet ingredients to the dry ingredients and mix until combined.
Cover and refrigerate for at least 45 minutes.
Using a 12"-14" nonstick skillet or non-stick griddle over medium heat. Coat the skillet with cooking oil spray or brush with clarified melted butter. Spoon 1/4 cup of the batter onto the skillet. Cook until bubbles begin to cover the top and the edges are beginning to brown, about 2-3 minutes. Turn the pancakes over and cook until the bottoms are lightly browned, about 1 minute.
Hold the pancakes in the warm oven on a sided cookie sheet with a cooling rack, careful not to stack the pancakes this will cause the pancakes to become mushy.
Dietary Facts:
Calories: 150
Carbs: 39g
Protein: 4g
Sugars: 34g
Fats: 3g
Preparation Time:
60 minutes
Cook Time:
15 minutes
