Monday, September 16, 2013

Carrot Cake Pancakes

YUP, They taste as good as they look!
Soft on the inside with a nice crisp from the
griddle cooked edge. Filled with all the same
ingredients you love in a carrot cake.
Breakfast is looking better and better isn't it?
 I will admit we even had these for dinner!
Carrot Cake Pancakes
2 C. All Purpose Flour
1 1/2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. Ginger
1 tsp. Salt
2 C. Buttermilk
1/2 C. Crushed Pineapple~ drained
2/3 C. Brown Sugar
1/4 C. Butter~ softened
2 Egg's
2 tsp. Vanilla
2 C. Carrot's ~ Finely Shredded
Start by sifting the first (7) ingredients
together. In separate bowl combine the
remaining ingredients, mixing well.
Now fold the dry ingredients into the
wet, mixing just enough to blend.
Pour batter onto a heated griddle.
Cook until air bubbles appear, then flip
to other side. This will take about 3 minutes.
or a swirl of cream cheese frosting.
Perfect way to start the day!

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