Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2010 > 09 > 20100912_172314_355.html

Recipe: Carrot Cake Pancakes

/posts/2010/09/20100912_172314_355.html

NOTE:

This is now part of my recipe book^[@rev]. I am keeping this original page but see the recipe book page for the updated recipe

From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949746

See breakfast on 2010-09-12^[@rev] for photos, changes, and points:

~~~~~~~~~~~~~~~~~~~~~~~~~~

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.

Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)

Ingredients

• 5.6 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 of ground cloves

• Dash of 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

Preparation

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.

Nutritional Information

Calories:

315

Fat:

13.3g (sat 4.8g,mono 4.4g,poly 3.3g)

Protein:

7.8g

Carbohydrate:

41.6g

Fiber:

2.2g

Cholesterol:

78mg

Iron:

2.3mg

Sodium:

381mg

Calcium:

177mg

Original WP Post ID: 355

Original WP Pub Date: 2010-09-12_172314