Ever since I saw this recipe by Deb from Smitten Kitchen, which is by the way was originally created by Joy the Baker (two food bloggers I like a lot!), I could not get it off my mind. I love carrot cake and I was of course curious to try carrot pancakes. I made them for brunch last Saturday (I do not dare to say breakfast. I mean, can you call a meal eaten at 13.30 a breakfast, even if you just got up and it is your first meal of the day and it’s pancakes?), I am quite happy with the result. I will perhaps not use nutmeg next time – somehow it does not work for me here. I also adapted the topping to my taste by adding a hint of citrus into it.
Carrot pancakes with cream cheese topping (original recipe is here)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
2 tablespoons chopped walnuts
2 tablespoons raisins
1 large egg
2 tablespoons brown sugar
1 cup buttermilk
1 teaspoon pure vanilla extract
2 cups finely grated carrots (I used slightly less than 500 g)
3 tablespoons butter, for griddle
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins.
- In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots.
- Stir carrot mixture into dry ingredients, stirring until just incorporated. Let rest for five minutes.
- Over medium heat, melt 1 tablespoon butter in a pan. Spoon 2 tablespoons batter into the hot pan per pancake, and fry, flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the preheated to 100°C oven, to keep warm while you repeat the process with the remaining batter.
Cream cheese topping
4 ounces/110 g cream cheese, at room temperature
1/4 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
3 tablespoons of fresh orange juice
½ teaspoon orange zest
Dash of ground cinnamon
In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. To get a thinner topping, add the remaining tablespoon of milk and 3 tablespoons of orange juice plus some orange zest to enhance the orange flavour.