Carrot Cake Pancakes
Blue Ribbon Recipe
This is a must try for all you carrot cake lovers. Now you can have it for breakfast! The Test Kitchen
4 cBisquick baking mix
2 tspground cinnamon
1/2 tspground nutmeg
1/4 tspground cloves
2 ccarrot, shredded
8 ozcrushed pineapple
How to Make Carrot Cake Pancakes
- shred carrots in a food processor for best results. You can use baby carrots if you don't want to peel carrots. An 8 ounce bag will give you about 3 cups of carrots but you can use them for another recipe you've been dieing to try!
- mix dry ingredients together in large bowl. Use a fork or a wire whisk to make sure you get everything mixed up from the bottom.
- crack eggs into small bowl and beat together, add milk and stir together. I make sure that there are no large gobs (technical term) of eggs in one place.
- slowly stir wet ingredients into bowl with dry ingredients, using a stiff spatula to make sure you have everything mixed up from the bottom and not too many lumps.
- stir in carrots, mixing well.
- drain liquid off of pineapple and set aside. Stir pineapple chunks into batter. If your batter is too thick, you can add some of the pineapple juice to thin it out and add more pineapple flavor through out the pancakes.
- preheat pancake griddle and a small amount of canola or vegetable oil. Using 1/4 cup measuring cup, place pancakes onto griddle. I put 4 at a time on mine. Sprinkle with crushed walnuts. If you prefer you can add them to the batter, but I think they "get lost" doing it that way.
- turn pancakes after the bubbles that form on the sides pop. It takes only 1-2 minutes depending on the density of the batter. let cook on the other side about a minute more. Press with spatula. If they are too dense they might need longer to cook, pressing them will squeeze the raw batter out of the sides and make them more even in thickness.
- enjoy with your favorite syrup or cream cheese frosting thinned out to a pourable consistency.