Carrot Cake Pancakes with Ginger-Maple Cream
Why I Love This Recipe
Martha Stewart has a really good Buttermilk Pancake recipe. Here, I've taken her recipe and added cinnamon, fresh ginger, pineapple, and shredded carrots to make carrot cake pancakes. The cream sauce is an adaptation of The Pioneer Woman's Whiskey Maple Cream Sauce. Go ahead and add the whiskey if you want. :)
Ingredients You'll Need
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
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
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.
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.
For the Ginger-Maple Cream: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.