Thursday, February 16, 2012

Carrot Cake Pancakes with Ginger-Maple Cream



It's that time of the month for another Improv! If you're not familiar, each month Kristen from Frugal Antics of a Harried Homemaker hosts a little party with a theme. This month the theme is Carrots and Ginger.

Why is it that I keep thinking that I have these really cool original ideas, only to find that they've been done? Again, when I googled my idea, it was all over the place. Carrot Cake Pancakes, indeed. Thank goodness they are good enough to repeat. Plus--these have ginger!!

Carrot Cake Pancakes with Ginger-Maple Cream

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk, room temperature
4 tablespoons unsalted butter, melted, plus more for the griddle
1 (8 oz) can crushed pineapple, well drained
1 cup finely shredded carrots
1 tablespoon grated fresh ginger


Heat a griddle on medium-high. Whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar in a medium bowl.In another medium bowl, add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Mix in carrots, pineapple and ginger. Add to flour mixture and stir with a wooden spoon until just combined. Batter should have small to medium lumps.


I found it easy to grate the ginger with a Microplane grater.


Mush the pineapple in a strainer with a spoon--then give the juice to someone you love.


Remember not to over mix. Small lumps are a good thing.

Brush a little melted butter on the griddle. Pour the pancake batter by ¼ cups onto the griddle, keeping the pools of batter 2 inches apart.  When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. 



You could just top them with some syrup at this point, but why not take it to a new level?

Ginger-Maple Cream Sauce (inspired by The Pioneer Woman)

1-1/2 cup heavy cream
1/3 cup pure maple syrup
3 tablespoons light corn syrup
½ teaspoon cinnamon
1 teaspoon freshly grated ginger

Combine the cream, maple syrup, corn syrup, cinnamon, and ginger in a small, heavy saucepan. Heat on medium-low, stirring constantly, until the mixture comes to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the mixture is reduced and thickened. Serve warm over pancakes. Or add some bourbon and serve over bread pudding.


If it looks familiar, it's because I used this (minus the cinnamon and ginger) with some added whiskey to pour over my Green Apple Pie. 



Be sure to click on some of the other links to see what everyone has been busy cooking!

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21 comments:

  1. Somehow these didn't get added to the link...I apologize profusely! I have finally figured out how to make decent gluten free pancakes and I know what kind of flavor I am going to try to recreate next. Carrot cake pancakes...yum!!

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  2. De.lish! I stick so many "healthy" ingredients in Saturday morning pancakes, but I've yet to try carrots on my guys. They like carrot cake, so these should please them. Thanks for the recipe!

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  3. I am sold on the idea of making carrot cake pancakes! This was a great use of improve ingredients.

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  4. These may have been all over the place for you....but it's the first I've seen them and I can't wait to try them. I've had all kinds of fruit in pancakes...but I never thought to add carrots! And love the ginger added to the maple cream! These look scrumptious! : )

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  5. OMG! These look amazing! Thanks for sharing! Come Check out my Carrot Cake Ice Cream

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  6. Gracious...these are over-the-top good!!

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  7. Yeah, these are SO much better than ordinary pancakes...and your syrup sounds divine! So fun to cook along with you this month, Cathy!

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  8. Wow! Those look amazing! That's a stack of pancakes that I want to belly up to.

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  9. That is one gorgeous stack of pancakes, I would love to have them one morning...or evening.

    If you haven't already, I'd love for you to check out my Improv Cooking Challenge entry: Shrimp & Avocado Salad with Carrot Ginger Dressing

    Lisa~~
    Cook Lisa Cook

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  10. YES, PLEASE! These look soooo good! Found you through the challenge; I'm having so much fun looking at all of these great recipes!

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  11. Now that's a breakfast to wake up to! Love it! Well done :)

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  12. What a wonderful creation! The pineapple is the gamechanger for me...! Your food photography is impeccable. You've managed to transform the boring old pancake into something extraordinary and exciting.

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  13. These look so yummy. I did not know that carrot cake pancakes were the new rage, but from the looks of yours, I can believe it. They look gorgeous. The bottom picture is just fantastic!

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  14. Wooooo, what a stack!! This looks so indulgent and delicious :) Yum! Great way to use these ingredients.

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  15. Seriously, I need some of those. That just looks amazing.

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  16. Wow, what a deliciously naughty way to start the day! Reminds me a bit of the ginger and carrot muffins I make (which, reminds me, I should so put on my blog!). Love the sounds of the maple syrup twist too!

    Will be following you for more recipes like this!

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  17. These look amazing. Will have to try these soon. I love the cream over top, also! I like the combination of carrots and ginger. Stopping by from Foodbuzz- looking forward to seeing the rest of your food.

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  18. Wow, this recipe for carrot pancakes with the creamy sauce looks so good. I love eating pancakes for breakfast. I've never tried having carrot pancakes though. Thanks for the idea!

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