Thursday, May 30, 2013

You Can Do That!?!

Thumbs up!

I was so excited when I saw the recipe for Carrot Cake Pancakes on Smitten Kitchen - Andrew's two favorite foods are carrot cake and pancakes AND his favorite meal of the day is breakfast. I knew he was going to be so happy!

When I told him I was going to combine his two favorites, he enthusiastically responded, "You can do that?!?"

Yes! Yes, you can, and it's wonderful!!!

These are very tasty and easy to whip together. I wasn't a huge fan of the cream cheese topping. I thought it was too sweet, and I think I would prefer to just top these with some yogurt and toasted pecans or walnuts.

I could barely wait to eat these!

Carrot Cake Pancakes
from Joy the Baker via Smitten Kitchen 

Makes about a dozen 3- to 4-inch pancakes

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
2 tablespoons chopped walnuts (optional, I used pecans because we already had them)
2 tablespoons golden raisins (optional, I didn't use them)
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk
1 teaspoon pure vanilla extract
2 cups finely grated carrots (from about a 3/4 pound bundle whole carrots) (hand shredded on the fine holes of a box shredder)
3 tablespoons butter, for griddle

Cream cheese topping
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar (I thought this was too sweet so I'd recommending using less sugar)
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon (I skipped this because the batter seemed very cinnamon-y already)
I also added some fresh lemon zest to brighten it up

Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as they’re fried in batches.

To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just incorporated. Let rest for five minutes while you make the cream cheese topping.

To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon (and lemon zest if you'd like). If you’d like the mixture thinner, add the remaining tablespoon of milk (I didn't need to add this).

Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake (We normally like to make larger pancakes, but Deb advised that it's best to listen to the original recipe here and cook smaller cakes. They are easier to handle, which I also found to be true.), flipping once, until pancakes are golden on both sides, about 2 minutes per side.

Transfer finished pancakes to a serving dish or tray in the oven to keep warm while you repeat the process with the remaining batter, adding more butter as needed.

Serve warm with cream cheese topping.

And, if you serve bacon on the side, you'll have another loyal friend...

I love how Lola has her eye on the bacon in my hand, and Elsa is oblivious and staring at Andrew - a real sweetie that one.

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