Saturday, April 19, 2014

Carrot Cake Pancakes

My husband's favorite dessert is carrot cake.  So these pancakes were the perfect breakfast treat for him - and the rest of us!  We topped ours with yogurt and maple syrup, but I'm sure the honey butter would be delicious, too.

1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 ground nutmeg
dash of ground cloves
dash of ground ginger
1/4 cup brown sugar
3/4 cups buttermilk
1 Tbsp canola oil
1 1/2 tsp vanilla 
2 large eggs, beaten
2 cups finely grated carrot
2 Tbsp butter, softened
2 Tbsp honey

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

  1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

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