it's no secret that i stink at pancakes. no matter how many times i've tried to make plain old ordinary pancakes, i can't. they're either too thick, too thin, burnt, or not cooked all the way through. but when i saw this recipe for carrot cake pancakes in cooking light, i knew i wanted to try them...but put it off until i had the confidence to try them.
so this morning was my time to conquer the pancake. and i did it!
and they were delicious. more filling than i originally expected, which makes sense since i used 4 carrots in the batter.
i'm always on the lookout for a zucchini recipe, and as i was making them i realized all the spices are the same used in zucchini muffins i made last summer when our plants were taking over. so i see zucchini pancakes in our future this summer.
- since i've had trouble with burnt/not cooked pancakes before, i timed the cooking time on each side this time. sounds like an obvious thing to do, but i never have. timing worked perfectly - they took 2 minutes on the first side and 1 on the flip side.
- i like the fine texture from grating the carrot with my microplane instead of a box grater. the carrot taste was still there, without the chunks.
- the original recipe says it makes 12 1/2 cup pancakes. there's no way i could have gotten that much out of the batter.
- next time i'm going to add a bit more of the spices to the batter. it was spicy, but just enough to think "this could use a touch more."
carrot cake pancakes
adapted from cooking light, janurary/february 2010
total time: 30 minutes, makes 7 pancakes
1 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
dash of nutmeg, ground cloves, ground ginger
1/4 cup brown sugar
3/4 cup buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla
2 cups finely grated carrot (i used my microplane rather than a box grater)
- whisk together the dry ingredients - flour, baking powder, cinnamon, salt, nutmeg, cloves, and ginger.
- in a separate bowl, mix the wet ingredients together - brown sugar, buttermilk, canola oil, vanilla, and eggs.
- add the wet mixture to the flour mixture and mix just until moist and incorporated (there will be some lumps, that's ok). mix in the carrot.
- heat a large nonstick skillet over medium heat. coat with nonstick spray or butter and spoon batter by 1/3 to 1/2 cup in the skillet. use the back of a spoon to spread out the pancakes a bit before they set.
- cook about 2 minutes (until brown) and flip over and cook an additional minute.
- serve with butter and maple syrup.