This recipe was inspired by Rachel Ray’s Oatmeal Cookie Pancakes which friends of mine loved, and I just added a little twist to spice things up. I hate to think that breakfast needs to be boring, although we seem to be less inventive in the early morning. So enjoy this recipe or be an innovator yourself and add your own spin to enjoy.
2 3/4 cups all-purpose flour
1 teaspoon kosher salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
3 cups buttermilk
2 tablespoons butter, melted
1 1/2 cups finely grated carrot
1 cup golden raisins
1 cup pecan pieces
Mascarpone Cream (below)
Powder Sugar to garnish
Pure Maple Syrup
Carrot curls for garnish (optional)
Pecan pieces for garnish (optional)
In a large bowl, whisk together the flour, salt, sugar, baking soda, baking powder, cinnamon and nutmeg. In medium bowl, whisk together eggs, buttermilk, and melted butter. Combine the wet ingredients into the dry ingredients. Stir in grated carrot, raisins, and pecans. Let the batter rest for 10 minutes.
Heat griddle to 350 degrees. Use 1/3 cup measure to spoon batter onto griddle. Cook pancakes 2 to 3 minutes on each side or until golden brown. Serve with dollop of mascarpone. Dust with powdered sugar and sprinkle on additional pecan pieces. Garnish with carrot curl. Serve immediately with maple syrup.
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