Carrot Cake Pancakes: Breakfast-Brunch
2 3/4 cups all-purpose flour<br> 1 teaspoon kosher salt <br> 5 1/2 tablespoons sugar <br> 1/2 tablespoon baking soda <br> 1 tablespoon baking powder <br> 1 teaspoon ground cinnamon <br> 1/2 teaspoon ground nutmeg <br> 3 large eggs<br> 3 cups buttermilk<br> 2 tablespoons butter, melted <br> 1 ½ cups finely grated carrot, about 2 medium <br> 1 cup golden raisins<br> 1 cup pecan pieces<br> 20 oz can pineapple (do not drain)<br> Mascarpone Cream (below)<br> Powder Sugar to garnish<br> Pure Maple Syrup<br> Carrot curls for garnish (optional)<br> Pecan pieces for garnish (optional)<br>
In a large bowl, whisk together the flour, salt, sugar, baking soda, baking powder, cinnamon and nutmeg. <br> <br> In medium bowl, whisk together eggs, buttermilk, and melted butter. Combine the wet ingredients into the dry ingredients. Stir in grated carrot, raisins, pecans and pineapple. Let the batter rest for 10 minutes.<br> <br> Heat griddle to 350 degrees. Use 1/3 cup measure to spoon batter onto griddle. Cook pancakes 2 to 3 minutes on each side or until golden brown. Serve with dollop of mascarpone. Dust with powdered sugar and sprinkle on additional pecan pieces. Garnish with carrot curl. Serve immediately with maple syrup. Makes 24 pancakes.
<b>Mascarpone Cream</b><br> 1 8-ounce container mascarpone cheese or one 8-ounce package cream cheese, room temperature<br> 1/2 cup sugar<br> 2 teaspoons vanilla extract<br> 1 cup chilled whipping cream<br>
Using electric mixer beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. This keeps in the refrigerator for 2 weeks.
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