REC: Will be making pancakes for holiday dessert! Carrot Cake Pancakes with Mascarpone Frosting
Didn't imagine anyone else dabbling in pancakes! And your recipe sounds festive, too! Haven't made before so hoping this will be yummy but we have plenty of other treats for dessert if not! Will be serving with mascarpone topping although reviewers did not smileys/wink.gif Colleen
Carrot Cake Pancakes with Mascarpone Frosting
For the carrot cake pancakes
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon sea salt
2 cups buttermilk (either low-fat or full-fat)
1/3 cup firmly packed light brown sugar
4 tablespoons unsalted butter (2 oz), melted, plus more for serving
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups carrots finely grated on the small holes on a box grater (do NOT shred in a food processor)
1/2 cup toasted pecans, chopped
1/3 cup golden raisins, chopped
For the carrot curls (optional)
3 or 4 fat carrots
For the mascarpone cream (optional)
One (8-ounce) container mascarpone cheese
1/4 cup confectioners’ sugar
2 teaspoons vanilla extract
1 cup heavy cream
DIRECTIONS
Make the carrot cake pancakes
1. Grab a large bowl and stir together the flour, baking powder, baking soda, cinnamon, and salt.
2. In a slightly smaller bowl, whisk together the buttermilk, brown sugar, butter, eggs, and vanilla.
3. Gradually stir the buttermilk mixture into the flour mixture just until the dry ingredients are completely moist and barely any trace of flour remains. Gently fold in the carrots, pecans, and raisins.
4. Use a 1/4-cup measuring scoop to dump blobs of batter onto a hot, buttered griddle heated to 350°F (177°C) or a large, preferably nonstick, skillet over medium heat. Cook for 2 to 4 minutes, until the tops are covered with bubbles and the edges look dry and cooked. Flip and cook until done, 1 to 3 minutes more. (If you want to make the towering stack of pancakes in the photo, you’ll need to make pancakes of varying sizes from as wide as your skillet to about 3 inches in diameter. Adjust the cooking time accordingly.)
5. Either make stacks on plates and pass immediately or place the pancakes in a single layer on a baking sheet and keep them warm in a 200°F (93°C) oven for up to 30 minutes.
Make the mascarpone cream (optional)
6. In a large bowl, whisk the mascarpone, sugar, and vanilla just until blended. (Yes, we mean a standard whisk that’s powered by your biceps rather than a plug in the wall.)
7. In the bowl of a stand mixer or in a largish bowl with a handheld electric mixer, beat the heavy cream on medium speed until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. You should have about 2 1/2 cups.
Make the carrot curls (optional)
8. Reach for your vegetable peeler and peel the outer layer from a big fat carrot. Use a sharp knife to trim the ends. Toss those peels and the ends in the compost. Continue to peel the carrot without rotating it to create wide, paper-thin slices. Toss these in a bowl of ice water until they curl, at least 20 minutes and up to 2 hours.
Serve the carrot cake pancakes
9. Set a short stack of pancakes before each person at the table and pass butter, maple syrup, confectioners’ sugar, and/or the mascarpone cream on the side. Originally published December 9, 2015.
https://leitesculinaria.com/102071/recipes-carrot-cake-pancakes.html
https://s23991.pcdn.co/wp-content/uploads/2015/12/carrot-cake-pancakes-recipe.jpg
https://www.southernliving.com/recipes/pancake-bake-with-cinnamon-streusel-recipe