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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use the small holes of a box grater to finely grate the carrots by hand; if you use a food processor, the carrots will be too wet, making the pancakes dense and less tender. Ingredients:
1 3/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon salt |
2 cups buttermilk |
1/3 cup firmly packed light brown sugar |
1/4 cup butter, melted |
2 large eggs, lightly beaten |
2 teaspoons vanilla extract |
2 cups finely grated carrots (about 1 lb.) |
1/2 cup chopped toasted pecans |
1/3 cup chopped golden raisins |
mascarpone cream |
garnish: carrot curls |
Directions:
1. Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.
2. Note: When using a griddle, heat it to 350°.
3. Tip: For tender pancakes, don't overmix the batter; it should be lumpy.
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