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Carrot Cake Pancakes Recipe

   
 

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     Carrot Cake Pancakes

Category   Breakfast - Brunch
Sub Category   None
Servings   24
Preptime   50 min

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

Instructions
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.
Marscarpone Cream- 1 (8-oz.) container mascarpone cheese 1/4 cup powdered sugar 2 teaspoons vanilla extract 1 cup whipping cream
Whisk together mascarpone cheese, powdered sugar, and vanilla in a large bowl just until blended. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Fold whipped cream into mascarpone mixture.


Originally Submitted
7/8/2013





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