Wednesday, July 14, 2010

Carrot Cake Pancakes

I made these yesterday but couldn't post about them because I got real sick last night :( Not from the pancakes! I swear!

These were just meh. We both agreed they are not "pancakey." They're kind of more like carrot latkes. Little patties of spiced carrot. Not pancakes. The butter and honey topping was yummy and just enough sweetness. I wouldn't make these again, but they weren't too bad.


Carrot Cake Pancakes
Cooking Light, January 2010

These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version uses low-fat buttermilk and a small dab of honey butter to top the pancakes.

5 3/5 ounces all-purpose flour -- (about 1 1/4 cups)
1/4 cup chopped walnuts -- toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
dash ground cloves
dash ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs -- lightly beaten
2 cups finely grated carrot -- (about 1 pound)
Cooking spray
3 tablespoons butter -- softened
2 tablespoons honey

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Servings: 6

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