Post by PurplePuppy on Jun 18, 2016 0:18:28 GMT -5
CARROT CAKE PANCAKES Fifteen Spatulas
Carrot Cake Pancakes Recipe Serves 4 people
For the pancakes: 5 oz all purpose flour (1 cup) 2 tsp baking powder 1/2 tsp salt ½ tsp ground cinnamon ¼ tsp ground nutmeg 1/4 tsp ground ginger 1 cup buttermilk or milk 1 tbsp grapeseed oil or vegetable oil 1 egg 2 tbsp chopped walnuts 1 cup finely grated carrots
Directions: Whisk to combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. In another bowl, whisk to combine the buttermilk, grapeseed oil, and egg. Pour the wet ingredients into the dry, and stir until the flour is halfway incorporated. Add the walnuts and carrots, then stir until the flour pockets have disappeared, but make sure to leave lumps so you don't overstir the batter.
Portion out small scoops of the batter onto a nonstick pan set over medium high heat, and cook for a couple minutes on the first side, until bubbles form, then flip and cook for another couple minutes on the other side. Remove to a plate, then serve with the cream cheese glaze.
For the Glaze: 3 tbsp softened butter* 2 oz cream cheese 3/4 cup powdered sugar 1/2 tsp vanilla extract water, as needed
Directions: Prepare the glaze by melting the butter and cream cheese together in the microwave. Stir in the powdered sugar and vanilla extract and stir to combine. Add water as needed, to thin the glaze.
Be thou comforted, little dog, Thou too in Resurrection shall have a little golden tail. ~ Martin Luther