Sunday, October 10, 2010

Carrot Cake Pancakes

I've had a great time experimenting with different flavors of pancakes this year. From Banana-Strawberry Pancakes to Coconut-Almond pancakes, I've tried all types of different ways to spice up the standard pancake. 

With the fall season here to stay, I recently made Pumpkin Waffles and decided to continue to look at some other fall ideas. This is how I came up with my Carrot Cake Pancakes. It's not a new idea, but the flavors of a Carrot Cake always make me think of fall. Maybe it's the combination of nutmeg, ginger and cinnamon (the trinity of fall flavors) that made me want to try this idea.

In any case, someone can only eat blueberry pancakes for so long. So through this blog, I cannot urge you enough to try to translate your favorite fall flavors into a pancake idea. It will make your weekend breakfast that much more fun and exciting. As always, make sure you have self-rising flour (to cut out the need for baking powder, baking soda and salt) and buttermilk (my favorite ingredient for pancakes). The less necessary ingredients you have to worry about, the more interesting ones you'll be able to add.



Carrot Cake Pancakes
2 cups self-rising flour
2 cups buttermilk
2 eggs
1 cup brown sugar
3 tsp cinnamon
1/2 tsp ginger
1 1/2 tsp nutmeg
2 1/2 cups grated carrot
1 cup walnuts

Grate the carrots (about 3-4 medium carrots). Add the flour, buttermilk, eggs, sugar and spices and whisk until smooth. Add the grated carrots and stir until incorporated.  Cook your pancakes in a pan with 1 tbsp of olive oil over medium heat. Pour in 1/2 cup batter and sprinkle the walnuts on top. Push the walnut down so they sink into the pancake. Then flip your pancake. Add some maple cinnamon butter on top.

Maple Cinnamon Butter
1 stick (1/2 cup of butter)
3 tbsp of Maple syrup
2 tsp cinnamon

Combine the butter, syrup and cinnamon in a small bowl and mix until completely incorporated. Place the mixture on a sheet of wax paper and form it into a log and place it in the refrigerator to set a little. Slice the butter and place on top of the pancakes or toast.

8 comments:

  1. These sound delicious - I definitely have to try these.
    Sue

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  2. This sounds like a delicious way to start the day (not to mention slightly more acceptable than eating a slice of carrot cake, though I've often been tempted to do that). Can't wait to give this a try!

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  3. Two of my favorite flavors ... carrot cake and bacon! Great idea working to transform something so simple into something outstanding. I'd like to do the same with potatoes.

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  4. Those little pats of maple butter are killing me!

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  5. Aren't the carrots still crunchy? I can't imagine 2-3 minuts per side is enough to get the carrots soft (and sweet) enough to resemble carrot cake?

    Perhaps sauteing them or baking them before adding them to the batter?

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  6. You are using grated carrot. Its very fine and has no problem cooking in a pancake like it does in a cake. There is no need to do any cooking before hand. They are not crunchy at all.

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  7. You had me at Pancake! Love carrot cake. Love Pancakes. Love you for putting the two together!

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  8. Oh wow. Look at that recipe. Unbelievable. I've been craving carrot cake for a while and cannot be bothered to make it. This is a wonderful excuse to feed this to everyone and force them to like it! :D

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