We brought in Easter morning with these decadent pancakes. It’s taking every bit of my self control not to whip up another batch right now … well, that and the absence of a few crucial ingredients.
These pancakes combine the flavors of a classic carrot cake with the feel of traditional pancakes for a really tasty breakfast treat. You could go heavier on the sugar and carrots for a sweeter, cakier result, but for me, these are just perfect. They’ve got the right balance of flavors and sweetness to remind you of carrot cake, while still maintaining the overall feel of a breakfast pancake. A simple cream cheese icing provides the perfect finishing touch.
And they’ve got carrots in them … so they must be good for you, right??
Carrot-raisin pancakes with cream cheese glaze
2 cups flour
1/3 cup brown sugar
1-1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cups milk
2 tablespoons vegetable oil or melted butter
1-1/2 cups carrots, finely grated
1/2 cup golden raisins
Butter, for pan
Combine flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a bowl. Stir with a fork until the ingredients are evenly dispersed. Add the milk, eggs, and vegetable oil (or melted butter). Whisk until combined. Stir in the grated carrots and raisins. Melt a little butter in a pan over medium heat.
Add about 1/3 cup of the pancake batter to the pan. Cook for a few minutes until bubbles begin to appear on the surface. Flip the pancake and cook for another minute or two on the other side, until cooked through.
Drizzle with cream cheese glaze before serving.
To make the glaze: Combine 4 ounces of softened cream cheese with about 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract. Then, add a bit of milk, a tablespoon at a time, until the glaze reaches your desired consistency.
Related post on The Gourmand Mom: Cinnamon French Toast Bake
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