I love to go out for breakfast – and even though I am pretty much an egg person, I enjoy looking at the menu to see what types of pancakes the chef has come up with. It seems like every restaurant has their *special* version of pancakes. Most of the time it is not too unusual: pumpkin pancakes in the fall, apple pancakes, gingerbread pancakes around the holidays, but every once in a while I am amazed at the creations. I was reading my Cooking Light this month and noticed a section on Denver, CO (where I lived for a few years) – there was a breakfast place that they noted had lines snaked out the door and around the block. That is my kind of place. They printed their version of Carrot Cake Pancakes, and I just had to give them a try. Now, as I have mentioned before, my kids love their pancakes for breakfast – but they are not into vegetables – so I knew this would be a challenge – but one that I was up for. I grated the carrots as finely as I could (as the recipe stated) – and that was the key. The carrots were able to cook so they were nice and soft, and both girls ate them – ok, one liked them more than the other – but they were a hit. With the honey butter on top, it was a perfect breakfast treat. The recipe comes from Snooze in Denver, and was printed in this month’s Cooking Light.
- 5.6 ounces all-purpose flour (about 1 1/4 cups)
- 1/4 cup chopped walnuts, toasted
- 2 teaspoons baking powder
- 1 heaping teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- Dash of ground cloves
- Dash of ground ginger
- 1/4 cup brown sugar
- 3/4 cup low-fat buttermilk
- 1 tablespoon canola oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
- 2 cups finely grated carrot (about 1 pound)
- Cooking spray
- 3 tablespoons butter, softened
- 2 tablespoons honey
Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Heat a large non-stick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)
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