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Carrot Cake Pancakes

Source of Recipe

Taste of the South


Recipe Link: https://www.tasteofthesouthmagazine.com/carrot-cake-pancakes/

List of 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



Recipe

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 â…“ 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.


Makes 12 pancakes



Whipped Cream Cheese:

â—¦ 4 ounces cream cheese, softened
â—¦ ¼ cup sugar
â—¦ ½ teaspoon vanilla extract
â—¦ â…› teaspoon salt
â—¦ 1 cup heavy whipping cream


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.


Makes 2 cups