Carrot Cake Pancakes with Ginger-Maple Cream Recipe

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
• 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
View Full Recipe at The Dutch Baker's Daughter