Carrot Cake Pancakes
"Southern Living; use small holes of a box grater to finely grate carrots. Using a food processor will make the carrots too wet and pancakes will be dense and not as tender."
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
24 pancakes
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
- 1⁄2 cup chopped toasted pecans
- 1⁄3 cup chopped golden raisin
-
Mascarpone Cream
- 8 ounces mascarpone cheese
- 1⁄4 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup whipping cream
directions
- Stir together the first 5 ingredients in a large bowl.
- Whisk together the buttermilk and next 4 ingredients.
- Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
- Fold in carrots and next two ingredients.
- Pour about 1/4 cup batter for each pancake onto a hot buttered griddle (350°) or large nonstick skillet.
- Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
- Turn and cook 3-4 minutes or until done.
- Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven for up to 30 minutes.
- Mascarpone Cream--whisk together 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.
- Serve pancakes with Mascarpone Cream.
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