Wednesday, 26 November 2014

Carrot Cake Pancakes


  • 1 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 cup brown sugar
  • 3/4 cup buttermilk
  • 2 Tablespoons canola or vegetable oil
  • 1 1/2 teaspoon vanilla
  • 2 large eggs, lightly beaten
  • 2 cups grated carrot
  • 1 teaspoon orange zest
  • 3 Tablespoons crushed pineapple
  • 3 Tablespoons shredded coconut
  • 3 Tablespoons raisins
  • 3 Tablespoons toasted chopped pecans
  • butter for pan
  1. Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk.
  2. In a medium sized bowl, whisk brown sugar, buttermilk, oil, vanilla and eggs together.
  3. Add sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix. Fold in the carrots, orange zest, pineapple, coconut, raisins and pecans.
  4. Heat a cast iron skillet/griddle/other large skillet over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.
  5. Keep pancakes warm in 190 degree oven until you are ready to serve. Serve with butter and maple syrup.
  6. Makes about 12 pancakes. 

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