Robin = Bad Blogger

I have been a bad blogger lately, my entries have been sporadic, but as I mentioned it's more because I've been cooking and baking, but since I haven't had a lot of time on my hands, much of it is nothing new or exciting to blog about.

Rewind to Sunday, however, and I did make something worth blogging about - Carrot Cake Pancakes! I just haven't gotten around to posting anything until today!

As I mentioned in my entry about the TWD Bill's Big Carrot Cake recipe, carrot cake is really something I've gained an appreciation of the past few years. I actually really enjoy the stuff now and hey, it's a way of getting veggies into your diet, right?

So, much to my excitement, I saw a commercial on TV recently for IHOP advertising their "All American Pancake" menu features, one of which being Carrot Cake Pancakes. I told my husband we needed to go there for breakfast one more to have them. I woke up on Sunday morning and while lying in bed I was thinking to myself, why pay for them, when I can just make them myself? I had all of the key players in the house - buttermilk, carrots, pecans, coconut (a great Dorie addition to carrot cake), and I even had some leftover cream cheese frosting from my most recent batch of red velvet cupcakes.

I started with a basic buttermilk pancake recipe which I found on myrecipes.com. From there I added the players above, plus some pecans. I had added a little extra buttermilk to the mixture feeling it was kind of thick. After my first batch of pancakes I found them to be a little too dense, so for the next batch I put on the griddle I added some more flour. This helped the "fluff factor" quite a bit and made for all around nicer looking pancakes (I've tried to account for those changes in my recipe). To top it all off I heated up some of that cream cheese frosting and drizzled it over the pancakes in place of maple syrup. The result - pure yumminess!

I am also submitting this entry to the Pancakes on Parade blogging event - which is exactly how it sounds! It's an event collecting pancake recipes of all sorts!

Carrot Cake Pancakes
(base of Recipe - "Basic Buttermilk Pancakes" - from myrecipes.com)

1 cup plus 2 heaping tablespoons all-purpose flour
2 1/4 teaspoons baking powder
1 1/4 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3/4 plus one tablespoon cup buttermilk
1/2 cup milk
1 large egg
2 tablespoons butter, melted and cooled
About 3/4 cup grated carrot (I actually gave mine a little whirl in my food processor rather than work at grating them early in the morning!)
1 1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 cup coconut
1/4 cup coarsely chopped pecans
Cream cheese frosting, heated (just a combination of cream cheese, confectioner's sugar, butter, and some vanilla)


Whisk together first 5 ingredients, cinnamon, and nutment in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture. Then add carrots, coconut, and pecans. Whisk just until blended. Let stand 10 minutes.

Pour by 1/3 cup of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. Drizzle with heated cream cheese frosting.

Makes about 12-14 pancakes