Pancakes that taste like carrot cake? Try this decadent recipe for rich, complex carrot cake pancakes complete with the traditional pecans and raisins. Finally, we finish with mascarpone flavored with honey and vanilla. Perfect for a special occasion brunch.
Ingredients
For the Pancakes- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups buttermilk
- 1/3 cup packed light brown sugar
- 1/4 cup butter, melted
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped toasted pecans
- 1/3 cup chopped golden raisins
For the Honey Vanilla Mascarpone Cream
- 1 cup mascarpone
- 2 tablespoon honey
- 1/2 teaspoon pure vanilla extract
- Seeds scraped from 1 vanilla bean (optional)
- 4 tablespoons heavy cream
Preparation
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the buttermilk, brown sugar, butter, eggs, and vanilla.Gently stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in the carrots, pecans and raisins.
Heat a griddle or large nonstick skillet over medium-high. Add a tablespoon of butter. Ladle about a 1/4 cup of batter onto the hot griddle.
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.
Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream*.*Honey Vanilla Mascarpone Cream
In a medium bowl, blend all ingredients together until well combined. Refrigerate until needed. Bring to room temperature just before serving.
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