Carrot Cake Pancakes
Yields: 12
Ingredients
- 2¾ cups self-rising flour
- ⅓ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups whole buttermilk
- 1 cup grated carrot (3 to 4 medium carrots)
- 2 large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- Whipped Cream Cheese (recipe follows) and maple syrup, to serve
- Garnish: toasted chopped pecans
Instructions
- In a large bowl, stir together flour, sugar, cinnamon, and nutmeg. In a medium bowl, stir together buttermilk, carrot, eggs, melted butter, and vanilla. Pour buttermilk mixture over flour mixture, stirring just until combined. (Batter will be slightly lumpy.)
- Spray a large skillet or griddle with oil, and heat over medium heat. For each pancake, spoon about ⅓ cup batter 1 inch apart in prepared skillet or griddle. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Turn pancakes; cook until bottoms are golden brown, 2 to 3 minutes more. Serve with Whipped Cream Cheese and maple syrup. Garnish with pecans, if desired.
Whipped Cream Cheese
Yields: 2 cups
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup heavy whipping cream
Instructions
- In a large bowl, beat cream cheese with a mixer at medium speed until smooth. Add sugar, vanilla, and salt, beating until smooth. Increase mixer speed to high; add cream, beating until stiff peaks form.