CARROT CAKE PANCAKES WITH MAPLE-CREAM CHEESE DRIZZLE AND TOASTED PECANS
Provided by Bobby Flay
Time 1h
Yield About 14 pancakes
Number Of Ingredients 18
Steps:
- For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.
- Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
- For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
- To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.
CARROT CAKE PANCAKES
Here's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping. -Leane Goering, Salem, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen (0.50 cup syrup).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into the dry ingredients just until moistened. Stir in carrots. , Pour batter by 1/4 cupfuls onto a nonstick skillet or a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown., For syrup, in a small saucepan, combine the maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with cream cheese mixture and half the syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate remaining syrup; save for another use.
Nutrition Facts : Calories 388 calories, Fat 16g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 673mg sodium, Carbohydrate 52g carbohydrate (21g sugars, Fiber 4g fiber), Protein 10g protein.
CARROT PANCAKES
When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.
Nutrition Facts : Calories 443 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 499mg sodium, Carbohydrate 63g carbohydrate (31g sugars, Fiber 3g fiber), Protein 11g protein.
CARROT BREAKFAST PANCAKES
I love pumpkin pancakes, but I didnt have any pumpkin this morning. I have tons of carrots, so I thought I would try to make carrot pancakes!! They came out EXCELLENT!!!!! DELICIOUS! :-) I hope you enjoy them! (yields 8-12 pancakes depending on how large you make them!)
Provided by love4culinary
Categories Breakfast
Time 30m
Yield 8-12 pancakes, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First you will need to get your blender out!
- Pour Milk into blender; add eggs and butter.
- Mix briefly to put egg and butter through milk.
- Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through.
- Then add nutmeg and cinnamon and mix for about 1 minute.
- Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray.
- Heat to medium heat, and cook pancakes.
- Make them whatever size you wish!
- Cook until golden brown.
- They will be a beautiful golden color!
- Enjoy them with a small amount of pure maple syrup!
Nutrition Facts : Calories 511.1, Fat 18.6, SaturatedFat 10.6, Cholesterol 138.4, Sodium 1358.6, Carbohydrate 73, Fiber 3.5, Sugar 15.8, Protein 13.8
GINGER CARROT PANCAKES
Make and share this Ginger Carrot Pancakes recipe from Food.com.
Provided by Demandy
Categories Vegetable
Time 25m
Yield 8 cakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine carrot, green onion, garlic and ginger. Sprinkle flour and salt over the carrot mixture; stir to combine. Pour egg over the carrot mixture and stir to blend.
- Heat 1 1/2 teaspoons of oil in a non-stick skillet coated with cooking spray over low heat. Using about 1/4 cup of batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter.
- Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Transfer to a plate, keep warm. Heat remaining oil in pan, repeat procedure with remaining batter. Makes 8.
- Serve with a dipping sauce made by combining soy sauce, rice vinegar, water, honey, minced garlic, and grated ginger.
Nutrition Facts : Calories 110.6, Fat 5, SaturatedFat 0.7, Cholesterol 52.9, Sodium 512.9, Carbohydrate 13.5, Fiber 2.5, Sugar 3.7, Protein 3.6
GRANDMA'S GINGERBREAD PANCAKES
My dear Grammie was making gingerbread one morning and my brother and I arrived, starving! She altered the recipe slightly, put it on the grill and the result is this delicious recipe. The smell of it cooking always takes me back to that morning--mmmm!
Provided by CKINCAID1
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 20.9 g, Cholesterol 18.6 mg, Fat 0.7 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 149.9 mg, Sugar 4.7 g
CARROT POTATO PANCAKES
Another recipe that comes from the 1995 Vegetarian Times Complete Cookbook. Time spent frying these cakes depends on how many can be made at one time!
Provided by Sydney Mike
Categories Lunch/Snacks
Time 40m
Yield 16 pancakes, 5 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine all the ingredients.
- Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
- Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
- Fry until lightly browned on one side,about 3 minutes.
- Turn over and fry on the other side another 3 minutes.
- Drain on paper towels.
- Serve warm.
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