Storm the Cassoulet

Carrot Cake Pancakes with Cinnamon Honey Butter

on March 6, 2014

carrot cake

Ingredients:

1 1/4 cups all purpose flour
1/4 cup toasted chopped walnuts
2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
pinch of ground ginger
1/4 cup dark brown sugar
3/4 cup buttermilk
1 tablespoon canola or vegetable oil
1 1/2 teaspoon vanilla
2 large eggs – lightly beaten
2 cups grated carrot – about 1 pound
1 tablespoon orange zest
butter for pan
cinnamon honey butter (recipe below)
maple syrup or marscapone cheese, optional
Can also add golden raisins, optional

Method:

Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk.

In a medium sized bowl, whisk brown sugar, buttermilk, oil, vanilla and eggs together.

Add sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix.

Fold in the carrots, orange zest and walnuts.
Heat a cast iron skillet/griddle/other large skillet over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.
Keep pancakes warm in 190 degree oven until you are ready to serve. Serve with cinnamon honey butter (recipe below) and good ole maple syrup.

Cinnamon Honey Butter
Ingredients:

3 tablespoons softened unsalted butter
2 tablespoons honey
pinch of cinnamon
pinch of salt

Method:

Combine all the ingredients in a small bowl until well incorporated.

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