Carrot Cake Pancakes
Source of Recipe
Taste of the South
Recipe Link: https://www.tasteofthesouthmagazine.com/carrot-cake-pancakes/ List of Ingredients
◦ 2� cups self-rising flour
◦ ⅓ cup sugar
◦ � teaspoon ground cinnamon
◦ � teaspoon ground nutmeg
◦ 2 cups whole buttermilk
◦ 1 cup grated carrot (3 to 4 medium carrots)
◦ 2 large eggs
◦ 3 tablespoons unsalted butter, melted and slightly cooled
◦ 1 teaspoon vanilla extract
◦ 1 tablespoon vegetable oil
◦ Whipped Cream Cheese (recipe follows) and maple syrup, to serve
◦ Garnish: toasted chopped pecans
Recipe
In a large bowl, stir together flour, sugar, cinnamon, and nutmeg. In a medium bowl, stir together buttermilk, carrot, eggs, melted butter, and vanilla. Pour buttermilk mixture over flour mixture, stirring just until combined. (Batter will be slightly lumpy.)
Spray a large skillet or griddle with oil, and heat over medium heat. For each pancake, spoon about ⅓ cup batter 1 inch apart in prepared skillet or griddle. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Turn pancakes; cook until bottoms are golden brown, 2 to 3 minutes more.
Serve with Whipped Cream Cheese and maple syrup. Garnish with pecans, if desired.
Makes 12 pancakes
Whipped Cream Cheese:
◦ 4 ounces cream cheese, softened
◦ � cup sugar
◦ � teaspoon vanilla extract
◦ ⅛ teaspoon salt
◦ 1 cup heavy whipping cream
In a large bowl, beat cream cheese with a mixer at medium speed until smooth. Add sugar, vanilla, and salt, beating until smooth. Increase mixer speed to high; add cream, beating until stiff peaks form.
Makes 2 cups
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