Carrot Cake Pancakes

Use the small holes of a box grater to finely grate the carrots by hand; if you use a food processor, the carrots will be too wet, making the pancakes dense and less tender.
Makes about 24 pancakes

Ingredients

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1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups buttermilk
1/3 cup firmly packed light brown sugar
1/4 cup butter, melted
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups finely grated carrots (about 1 lb.)
1/2 cup chopped toasted pecans
1/3 cup chopped golden raisins
Garnish: carrot curls

Preparation

Hands-on: 40 Minutes
Total: 50 Minutes

Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.

Note: When using a griddle, heat it to 350°.

Tip: For tender pancakes, don't overmix the batter; it should be lumpy.

Created date

November 2012

Nutritional Information