Carrot Cake Pancakes

Name: Carrot Cake Pancakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 40
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 79 milliliters firmly packed light brown sugar; 59 milliliters butter, melted; 473 milliliters buttermilk; 40 servings Garnish: carrot curls; 454 grams cups finely grated carrots (about; 40 servings Mascarpone Cream; 2 larges eggs, lightly beaten; 414 milliliters all-purpose flour; 79 milliliters chopped golden raisins; 1 teaspoon ground cinnamon; 118 milliliters chopped toasted pecans; 1 teaspoon salt; 2 teaspoons vanilla extract

Carrot Cake Pancakes requires roughly 50 minutes from start to finish. This recipe covers 9% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 143 calories, 2g of protein, and 8g of fat per serving. This recipe serves 40. Head to the store and pick up baking powder, baking soda, salt, and a few other things to make it today. It will be a hit at your Easter event. 1 person found this recipe to be yummy and satisfying. It works well as a cheap morn meal.

Instructions

Stir together first 5 ingredients in a large bowl.

Equipment you will use

Bowl

Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients.

Ingredients you will need

Buttermilk

Carrot

All Purpose Flour

Equipment you will use

Whisk

Bowl

Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done.

Equipment you will use

Frying Pan