Thursday, June 28, 2012

Carrot Cake Pancakes

Sometimes you find a recipe that works.  One that pleases most folks, is easy to prepare and has a slight twist.  Not easy but when you do indeed find a recipe that fits this bill you'll turn to it time and time again.

This the case for this recipe for Carrot Cake Pancakes.  I made it for my parents and cousin's family a couple months ago.  Big hit! It then appeared for a special breakfast at home, amazing! I turned to it again when my husband and I were visiting family in NY.  Smiles all around!

There are a few reasons why I am in love with this recipe!

-It is pretty stinking healthy. Boasting only 2 TBS of sugar and minimal flour compared to the quantity of carrots

-The spices, carrot cake is definitely captured in this panacke recipe!

-Any leftovers freeze great and make for great breakfast on the run. If you are taking the time to make a batch, you can quickly make two. 

Carrot Cake Pancakes
adpated from Joy the Baker Cookbook

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
2 tablespoons chopped walnuts
2 tablespoons aisins (optional)
1 large egg
2 tablespoons packed brown sugar
1 cup low-fat buttermilk
1 teaspoon pure vanilla extract
2 cups finely grated* carrots (from about a 3/4 pound bundle whole carrots)
cooking spray

Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as they’re cooked in batches.

To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just incorporated.

Over medium heat, lightly coat griddle pan with cooking spray. Spoon 2 tablespoons batter onto the hot pan per pancake (you definitely want to keep the pancakes small), flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm.  Spray griddle as needed between batches.

*Please note that the recipe calls for finely shredded carrots, done by hand.   I used my food processor for the job and it worked beautifully. 

Hope you'll consider giving this recipe a try!  Enjoy!

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