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Carrot Cake Pancake Recipe

   
 

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     Carrot Cake Pancake

Category   Breakfast - Brunch
Sub Category   None

Ingredients
1 C flour
1 tsp baking powder
.5 tsp baking soda
.5 tsp salt
.5 tsp cinnamon
.5 tsp nutmeg
.1 tsp ginger
2 T chopped walnuts
1 large egg
 
2 T packed brown sugar
1 C buttermilk
1 tsp vanilla
2 C grated carrot
butter for griddle (optional)

Instructions
To make the pancakes- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts 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. Let rest for five minutes while you make the cream cheese topping. Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake (to me, this seemed like too little but after experimenting with larger pancakes, I advise you to listen to Joy; It’s a wiggly batter and much easier to and cook in small puddles), 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 while you repeat the process with the remaining batter, adding more butter as needed.
Serving Suggestions
12-16 small pancakes


Originally Submitted
1/13/2013





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