Carrot Cake Pancakes

<span itemprop="name">Carrot Cake Pancakes</span>
  • Serves: 4 people
  • Yield: 4 cups of syrup
  • Category:

Ingredients

Buttermilk syrup

  • 2 c sugar
  • 1 ½ c buttermilk
  • ¼ c butter
  • 2 tbsp. honey
  • ½ tsp. salt
  • ¾ tsp. baking soda
  • ½ tsp. vanilla

Pancakes

  • 1 1/2 c all purpose flour
  • 3 tbsp. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ c soaked and drained raisins
  • 1 c grated carrot
  • ¼ c chopped walnuts
  • zest of 1 orange
  • 2 eggs
  • 1 1/2 c buttermilk
  • 3 tbsp. butter, melted

Directions

Buttermilk syrup

  1. Add everything but the baking soda and vanilla to a large pot, you'll need more room than you think.
  2. Allow the mixture to come to a boil, then reduce and simmer for 5 minutes.
  3. Take off the heat and add the baking soda and vanilla, it will bubble and foam up, allow to cool before transferring to a container.

Pancakes

  1. Mix all of the dry ingredients together.
  2. Add the grated carrot, raisins, walnuts and orange zest, toss to coat, this will prevent them from sinking to the bottom of the bowl.
  3. Mix in the remanning ingredients.
  4. Cook the pancakes in a large pan on medium high heat greased with butter or oil. Wait till the edges start are brown and bubbles form on the surface. Flip and cook on the other side for 1 minute or until golden brown.
  5. Serve with buttermilk syrup.


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