Carrot Cake Pancakes

How I love a stack of hot of the griddle, drenched in syrup, fancy pancakes! Here's a recipe you are definitely going to want to add to the weekend mornings breakfast rotation. I think I could probably eat the entire batch of pancakes by myself =). They really do taste just like fluffy, sweetly spiced carrot cake, especially when they are smothered with Vanilla Cream or Cream Cheese Syrup. My obvious inspiration for these was the real thing, and I looked to my favorite carrot cake recipe to create this one. I would say for serving, one of the two syrups listed is a must, maple syrup just doesn't cut it with these. Also, I've never liked nuts in carrot cake only sprinkled over the frosting. That's why with these I chose to sprinkle them over the top, but if you like nuts in your carrot cake then feel free to mix some into the batter with these. 

If you were wondering why I decided to soak the carrots overnight with the buttermilk and sugar, it's because I wanted to give the carrots a head start softening and I thought adding the sugar would help draw some of the natural sugars out of the carrots (but really what do I know, I just experiment and if it tastes good then something scientifically genius must have happened =). I love the natural orange color it gives the pancakes too. Enjoy! Breakfast shouldn't always come from a box. 

Carrot Cake Pancakes

Yields about 8 pancakes

Ingredients:

1 1/2 cups finely grated carrots, about 3 medium carrots

1 cup buttermilk

3 Tbsp granulated sugar

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon 

1/8 tsp nutmeg

1/4 tsp salt

1 large egg

2 Tbsp vegetable oil (applesauce would be a good low fat substitute)

1 tsp vanilla extract

1 recipe Vanilla Cream Syrup or Cream Cheese Syrup, recipes follow

chopped pecans, for serving

Directions:

In a medium airtight container, whisk together grated carrots, buttermilk and granulated sugar. Cover container and refrigerate overnight.

The following morning, preheat a non-stick griddle to 300 degrees. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate small bowl, whisk together egg, vegetable oil and vanilla extract.  Add egg mixture and carrot mixture to flour mixture and whisk just until combine. Pour about 1/4 cup - 1/3 cup batter onto a buttered if necessary, preheated griddle (if you want more pancakes do 1/4 cup) and gently spread batter out (just slightly, I do this so the centers aren't thicker than the edges) using the back of the measuring cup. Cook pancakes until bubbles begin to appear on the surface and bottom is golden brown then flip and cook opposite side until golden. Serve immediately with Vanilla Cream Syrup or Cream Cheese Syrup and garnish with chopped pecans.

Vanilla Cream Syrup
Yields about 1 1/2 cups

Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract

Directions:
Melt butter in a large saucepan over medium heat.  Stir in sugar, cream, buttermilk and salt.  Cook, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds until frothy.  Serve warm.  Syrup can be stored in refrigerator up to 1 week and reheat before serving. 

Cream Cheese Syrup

Ingredients:

1/4 cup butter

3/4 cup granulated sugar

1/3 cup buttermilk

4 oz cream cheese

1/2 tsp baking soda

1 tsp vanilla extract

Directions:

Melt butter in a large saucepan over medium low heat. Stir in sugar, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week and reheat before serving. 

Recipe Source: Cooking Classy

Cream Cheese Filled Carrot Cake Muffins

You're looking at luxury in muffin form =). These are incredibly delicious muffins! I decided to create a new muffin recipe this week because my mom asked me to bring muffins to a brunch we are having for my brother this Easter Sunday. He recently returned from serving a two year LDS mission in Brazil so he is going to speak in church on Sunday and we are going to have a get together afterwards (if you are wondering what an "LDS mission" even is I love sharing what I believe so if you'd like to learn more about what I believe, and what my brother spent two years teaching, please follow this link here).

I hope you enjoy these delightful muffins, they are all the great things about carrot cake in muffin form,without waiting for a cake to cool and frosting it =). They would be great for an Easter brunch or any time you've got the craving for a delicious muffin or carrot cake. These muffins are a wonderful surprise to people. They think they are just biting into an ordinary cupcake only to find a spectacular, rich cream cheese filling that perfectly compliments the carrot cake muffins. Happy Easter everyone!  

Cream Cheese Filled Carrot Cake Muffins
Yields 12 muffins


Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 cup granulated sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1/4 cup applesauce
2 large eggs
1 tsp vanilla extract
1 cup lightly packed, finely grated carrots, about 2 large carrots
2 Tbsp Raw Turbinado Sugar or Sanding Sugar, divided


Cream Cheese Filling:
8 oz cream cheese, softened (I softened in the microwave for 30 seconds on HIGH)
1/3 cup granulated sugar
1 tsp lemon juice
1/2 tsp vanilla extract


Directions:
Preheat oven to 375 degrees.  Line a muffin tin with paper liners.  In a mixing bowl, using an electric mixer, whip together cream cheese, 1/3 cup granulated sugar, lemon juice and 1/2 tsp vanilla on low speed until mixture is smooth, set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg, set aside.  In a large mixing bowl, using an electric mixer on low speed, blend together 1 cup granulated sugar, buttermilk, vegetable oil, applesauce, eggs and 1 tsp vanilla for 30 seconds.  Add in dry ingredients and mix just until combine.  Using a rubber spatula, fold in grated carrots.  
Fill paper lined muffin cups with an 1/8 cup muffin mixture (Note: it's important to keep these measurements even. Also, if you don't have an 1/8 cup measure out 2 Tbsp). Gently drop 1 Tbsp cream cheese mixture on top, in the center of each filled muffin cup, then cover the cream cheese mixture with an additional 1/8 cup muffin mixture. Sprinkle each muffin evenly with 1/2 tsp Raw Sugar.  Bake 20 - 23 minutes until edges are lightly golden.  
If necessary, run a knife around the edges of the cupcakes to remove from pan (note: I haven't tried this yet but spraying the top of the pan with non-stick spray before baking may help muffins remove more easily). Enjoy warm for a slightly runnier cream cheese filling or allow to cool 30-40 minutes for a set cream cheese filling. Store muffins in an airtight container.

Recipe Source: Cooking Classy