Carrot Cake Pancakes, Revisited

Hi.

How's everyone's 2013 coming along?

Are you excited? Desperate? Busy? Oblivious? Still scribbling 2012 on your checks? Yeah, I feel you on that last one.

My year started off super loud, super charged, with 60,000+ people at the Georgia Dome. From January 1st to 4th, I attended the Passion 2013 conference, where I had the most wonderful time singing praise songs, listening to Francis Chan live, getting 3 hours of sleep a night, and...possibly sneaking in a dear friend the last two days. (I'm so sorry!) I also met the coolest group EVER, and I want to send the loudest online shout out to my dream team. You know who you are ;)

But then my year literally came crashing out of nowhere. I'm not going to go into details now, but let's just say it was challenging, complicated, and crazy messed up. It's also the reason why I've been so behind updating this blog. The good thing is that it's over, and I'll move on the best I can.

So, on that note, I'm starting off 2013's very first post by visiting a recipe I wrote back in November 2011.

I practically gaped in horror as I read what I had written back for that post:

"As the name implies, these are pancakes. So don't expect to bite into a pancake-shaped version of carrot cake. These carry only the slightest hint of carrot cake, which comes alive with a drizzle of clover honey on top."

I'm sorry, but "only the slightest hint of carrot cake"???? And what's with the stern, don't-expect-much crapshoot on what's supposed a fantastic breakfast pancake?

Clearly there was something amiss with me that day. A revision was in order.

I've upped the spice factor, and added to the moistness of the pancakes by increasing both the amount of carrots and milk. A full tablespoon of baking powder gave these cakes their significant rise in the pan.

No more single tablespoon of white granulated sugar. All brown sugar, all the way. And molasses? Yes, please.

Add in an egg and some walnuts, too, and we'll call it a good morning. 

Carrot Cake Pancakes

*makes about 15 5-inch pancakes*

Ingredients:

• 1 1/2 cup all-purpose flour
• 1 cup whole wheat flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1/3 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 Tbsp molasses
• 2 Tbsps canola oil
• 1 egg
• 1 1/2 cups grated carrots
• 1/2 cup walnuts
• 1 1/2 cups milk

Directions:

1. Combine all ingredients in a large bowl. Mix to combine.
2. In a large griddle, pour a scant 1/4 cup batter over medium-high heat, and flip the pancake once bubbles rise on the surface. Remove from heat once the other side is golden-brown. Repeat with the remaining batter.

Source: Me!