For breakfast on Saturday I made Carrot Cake Pancakes! I’d wanted to make these since I saw them in the January issue of Cooking Light, but hadn’t found the right time to make them since they took a little extra preparation (shredding carrots). Also, Alex wasn’t too interested in them, so I decided to make them when we had a friend over for brunch.
I grated the carrots with my KitchenAid stand mixer attachment, but I still had a couple of larger pieces mixed in. I used pecans since I didn’t have walnuts to put in the batter. I made sour milk for these since I didn’t have buttermilk. It seemed like a lot of ingredients with all the spices and the carrots and nuts, but the batter was pretty simple to put together. I spread a quarter cup of batter on my electric griddle and cooked them at 375F for 2 minutes on one side, and about 1 minute on the other. They weren’t the prettiest pancakes I’ve ever made. I didn’t bother making the honey butter because we don’t eat butter on our pancakes.
I thought these were pretty good. I liked the bites with pecans as a nice little surprise. These were perfectly spiced, and not too incredibly sweet; if you don’t like carrot cake because it’s too sweet, these are a good alternative. I didn’t need syrup with these pancakes at all. I had a few larger shreds of carrots in these, which didn’t cook down too well – they were still a little crunchy. The finer shreds of carrots cooked into the pancakes well, though. I liked these a lot, and I’d make them again for a brunch.