Beer makes batters better, meat more tender, and sauces more flavorful.
Carrot Cake Pancakes
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- #55411
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
2 1/4 cups buttermilk pancake mix
1 1/2 cup milk
1 cup finely shredded carrots
1/2 cup raisins
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
softened cream cheese (optional)
directions
Preheat griddle.
Combine all ingredients except cream cheese in medium bowl; stir until well blended.
Pour batter by 1/4 cupfuls onto hot well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once.
Spread pancakes with softened cream cheese if desired.
added by
3981293
nutrition data
109 calories, 2 grams fat, 21 grams carbohydrates, 3 grams protein per serving. This recipe is low in fat.
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reviews & comments
February 4, 2014
Why does this recipe only have a 2 star rating? It's fantastic! Absolutely loved it! Even my picky four year old thought it was awesome (which never happens unless she's eating chicken nuggets)
Where are the eggs in this recipe?? My boyfriend and I make pancakes every Sunday morning, and just decided to use the basic ingredients from the Bisquick directions, and add the carrots and seasonings as directed in this recipe. We also used an 8 oz package of cream cheese as the topping, but we added sugar to taste. The sweetend cream cheese really made the recipe. In the end, the pancakes turned out fluffy and delicious. If you like carrot cake and modify this recipe, I think you'll enjoy it as much as we did.
We assume the poster of the recipe means the buttermilk "complete" pancake mix that doesn't call for eggs.