Carrot Cake Pancakes

 

This was just as delicious as it looks.  An ordinary Sunday Special Breakfast, except there is NO polenta to go with the poached eggs.  Instead there were special pancakes, and they took up the brain cells that usually go to making the polenta.

What is special about them?  Well, for starters, there is a big pile of carrots in them. Can’t taste them, but there is a lot of carrot nutrition in there.  They are very filling. Two was the magic number for me; DH managed three.

The pineapple was the perfect accompaniment rather than the sweetened cream cheese icing shown in the recipe.

So we have a nice pile of them leftover for hand snacks.  The leftover ones remind me of a sort of flat muffin, and easier to eat than a regular muffin.  Should make a good car snack for a day trip.

Here is the recipe from an appealing Irish lass:

Carrot Cake Pancakes with Cream Cheese Frosting

Naturally I made a few changes, but just a few.  I added nutmeg and allspice to the cinnamon and used date sugar instead of brown sugar.  Date sugar seems to be even more “caramel-y” than the brown sugar recommended for that purpose, but presume, as she says, white sugar is okay, too.

Next time, I will make the batter just a tad thinner as it took a long time for them to cook through. There is no temperature given – just “medium” – and  at the regular 350° temperature on my oblong electric frying pan, it was too hot.  I dropped the control to 325°, and that seemed much better.

I think I like using buttermilk in pancakes better, and next time I will experiment with buttermilk, adding some baking soda.  Nothing ventured; nothing gained.

These were pretty good as they were, but the addition of a bit of our sesame seed butter will surely enhance them as a snack item.

Advertisement