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Photo: Iain Bagwell; Prop Stylist: Heather Chadduck; Food Stylist: Ana Kelly Photo by: Photo: Iain Bagwell; Prop Stylist: Heather Chadduck; Food Stylist: Ana Kelly

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.

Southern Living DECEMBER 2012

  • Yield: Makes about 24 pancakes
  • Hands-on:40 Minutes
  • Total:50 Minutes

Ingredients

  • 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
  • Mascarpone Cream
  • Garnish: carrot curls

Preparation

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.

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Carrot Cake Pancakes recipe

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