Carrot Cake Pancakes

Why carrot cake pancakes?  We all love carrot cakes, because they are easy to make, and they can be diversified by adding lots of ingredients to them. One can use fruits like pineapples, and apples, nuts like walnuts, pecans, almonds, and even desiccated coconut. A mix of dried fruit like raisins, sultanas, or chocolate chips is among some varieties you can add to a carrot cake. I thought about baking something yesterday and a carrot cake was on my mind, I was to either do a carrot cake loaf or carrot muffins, but then I thought of how interesting it would be to make carrot cake pancakes instead. The blend of the spices from the cinnamon and nutmeg gave the pancakes the flavors of a carrot cake. I love fluffy pancakes as they make you full throughout with just one or two, pair these with a good pancake syrup and you have a slice of heaven…The pancakes are best with coffee or tea or just munch on them as they are. This is a big batch recipe that can make about 10 medium-sized pancakes.

Carrot Cake Pancakes

This is a big batch recipe that can make about 10 medium-sized pancakes

Author: chefsidi Cooking Method: Frying Cuisine: English Courses: Appetizer, Breakfast, Dessert

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Prep Time 20 mins Cook Time 25 mins Total Time 45 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cups 2.5  self-raising flour

• 2 eggs

• 2 cups sour milk

• ¹⁄₄ cup sugar

• ¹⁄₈ cup melted butter

• 2 medium sized carrots shredded

• 1 tsp cinnamon

• ¹⁄₄ tsp nutmeg

• a pinch of salt

• 1 tablespoon vanilla extract/essence

• 2 tablespoons oats

• 1 tsp of each of almond flakes, sunflower seeds, dedicated coconut,

• 1 tablespoon liquor-soaked raisins

Instructions

1. Mix  and sift the dry ingredients set aside ( flour, cinnamon and nutmeg)
2. In another bowl, combine the eggs, butter, sour milk, vanilla, sugar, mix using a whisk, then add the flour into the wet ingredients adding carefully in batches until well combined.
3. Next add in the carrots, the raisins, coconut, almond flakes and sunflower seeds, and combine well. The mixture may get heavy but that’s okay.
4. Prepare your pan, I love using my double sided pan for pancakes, because I can get to cover them as they cook hence making them even fluffier. Pour some little oil on a pan, brush the oil using a pastry brush to spread evenly on the pan, then using a scooping spoon, scoop out a portion and spread gently on the pan, for my pan I only place two scoops, then cover the pan and let the pancake cook for two to three minutes on each side.
5. Once ready place the pancakes on a plate ,place a dollop of cream cheese butter on top then pour your syrup. Pancakes taste even better with a good syrup. I will share a recipe of a few home made syrups on another blog. These are however optional but recommended.
6. Perfect breakfast plan

Note

When you put the scoop of the pancake batter on the pan, ensure it cooks well below, until you see bubbles forming on top then you can turn the other side.
Pancakes taste better when you use sour milk or butter milk ( I got this tip from my Sister Hope Mwangudza. Feel appreciated siz. Let the batter rest for a while before you start cooking. Covering them also makes them fluffier. Self-raising is so far my best pancake flour.

Keywords: Pancakes, Carrot cake pancakes,