Carrot Cake Pancakes
Recipe: #7542
August 29, 2012
Categories: Breakfast, Carrot, Brunch Christmas, Fathers Day, Mothers Day, Vegetarian, Flour, more
"This recipe is from The Barn Inn Bed and Breakfast in Millersburg, Ohio and was published in the Ohio Magazine. I tweeked it a little."
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (314.8 g)
- Calories 622
- Total Fat - 18.9 g
- Saturated Fat - 9.7 g
- Cholesterol - 104.1 mg
- Sodium - 906.3 mg
- Total Carbohydrate - 91.6 g
- Dietary Fiber - 3.8 g
- Sugars - 47 g
- Protein - 22.7 g
- Calcium - 761.3 mg
- Iron - 1.8 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
For pancakes: in a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger and nutmeg. In a separate bowl, combine egg yolks, sugar, buttermilk and carrots. Mix well. Stir carrot mixture into dry ingredients until moistened the thickness of cake batter (you may not need all the wet ingredients). In a small bowl, beat egg whites till form firm peaks. Fold into batter. Add raisins if desired.
Step 2
Pour batter onto a greased hot griddle. Turn when bubbles form on the top of pancakes; flip and cook until golden brown.
Step 3
For topping: blend cream cheese, powdered sugar, milk and vanilla until smooth. Sprinkle with cinnamon and serve with pancakes. Sprinkle chopped pecans on top of pancakes.
Tips
No special items needed.