Carrot Cake Pancakes

By Bostoncook

Cooking Light, JANUARY 2010

Ingredients

• 1 cup all-purpose flour, plus 2 heaping tablespoons
• 2 1/4 teaspoons baking powder
• 1 1/4 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 cup buttermilk, plus 1 tablespoon
• 1/2 cup milk
• 1 large egg
• 2 tablespoons butter, melted and cooled
• 3/4 cup grated carrots
• 1 1/4 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup coconut
• 1/4 cup chopped pecans
• Cream cheese frosting, heated (just a combination of cream cheese, confectioner's sugar, butter, and some vanilla)

Preparation

Step 1

1. Whisk together first 5 ingredients, cinnamon, and nutmeg in a large bowl.

2. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture. Then add carrots, coconut, and pecans. Whisk just until blended. Let stand 10 minutes.

3. Pour by 1/3 cup of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. Drizzle with heated cream cheese frosting.