Carrot Cake Pancakes with Ginger-Maple Cream

By á-6416

Ingredients

• 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

Preparation

Step 1

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.