Friday, September 28, 2012

Carrot Cake Pancakes

This was one of the main dishes in Sunday brunch, and it was absolutely delicious. Make sure to make the cream cheese syrup to go with it!

Carrot Cake Pancakes
from Cooking Classy

1.5 cups finely grated carrots (about 3 medium)
1 cup buttermilk (or substitute)
3 Tbs. sugar
1 cup flour
1.5 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
1 egg
2 Tbs. vegetable oil
1 tsp. vanilla extract
1 recipe Cream Cheese Syrup (recipe here)
chopped pecans, to garnish

1. In a medium airtight container, whisk together grated carrots, buttermilk, and sugar. Cover container and refridgerate overnight.
2. Heat 2 skillets over the stove on medium heat (or a non-stick griddle to 300F).
3. In a large bowl, whisk together flour, baking powder, baking soda, sinnamon, nutmeg, and salt.
4. In a small bowl, whisk together egg, oil, and vanilla extract. Add egg mixture and carrot mixture to flour, and whisk until just combined.
5. Butter the skillets and pour on 1/3 cups batter onto each, and slightly spread batter out. Cook until bubbles begin to form and bottom is golden brown, then flip, and cook until opposite side is golden-brown.
6. Serve immediately with syrup and garnish with chopped peacans.

1 comment:

  1. These are delicious! I am not generally a fan of very sweet things because sugar can overpower the taste of the food, but these carrot cake pancakes are the perfect blend of sweetness and natural rustic flavor.