I’ve mentioned before that carrot cake isn’t really my thing. Vegetables, I believe, do not belong in cake. On the other hand, I’ve enjoyed carrot cake-inspired cookies and muffins, so pancakes seemed acceptable.
The problem with this recipe then, isn’t that it contains carrots, it’s that they have to be finely shredded. The shredding disc on your food processor isn’t fine enough; the shreds are too big to soften in the five minutes or so the pancakes cook. So I diligently shredded the carrots by hand. It was slow and tedious, and if this was required every time I had to make this recipe, it would be a dealbreaker.
And that would be a shame, because there aren’t many opportunities to have cream cheese frosting for breakfast, and those opportunities should be maximized. Also, my dad loves carrot cake, so I’d love to make these for him – without spending half an hour shredding enough carrots to make pancakes for the whole family.
The key is back to the food processor. It’s true that the shreds made from the disc will be too big for pancakes, but all those shreds require is a couple pulses with the regular blade attachment to chop them down to size. (I suspect processing the carrots directly with the blade would create an uneven combination of mush and chunks.) And with that, cream cheese frosting for breakfast is back on the menu.
One year ago: Pizza with Lamb Meatballs, Caramelized Onions, and Parsley
Two years ago: Strawberry Cheesecake
Three years ago: Corned Beef Hash
Four years ago: Orange Oatmeal Currant Cookies
Five years ago: Double (or Triple) Chocolate Cookies
Makes about 12 to 16 4-inch pancakes
Jokes about cream cheese frosting for breakfast aside, these aren’t much of an indulgence. There is no fat in the pancakes themselves beyond what’s used to cook them, and there’s cream cheese but not butter in the topping. The sugar in the topping is fairly restrained, with plenty of milk to keep it loose and sauce-like. And, of course, each serving contains about one small carrot.
1 cup (4.8 ounces) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
⅛ teaspoon ground ginger
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk
1 teaspoon vanilla extract
2 cups finely grated carrots (from about ¾ pound bundle whole carrots)
Cream cheese topping:
4 ounces cream cheese, at room temperature
¼ cup (about 1 ounce) powdered sugar
4 tablespoons milk
½ teaspoon pure vanilla extract
1. In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, and spices. In a separate mixing bowl, whisk the egg until thoroughly combined, then add the sugar, buttermilk, and vanilla. Stir the carrots into the wet ingredients, then add the wet ingredients to the dry ingredients. Whisk gently until the batter is mostly mixed but still contains small lumps of flour. Let the batter rest while the pan heats, about 5 minutes.
2. Heat a 12-inch non-stick skillet or a griddle over medium heat. Add about a teaspoon of oil and spread it over the bottom of the pan. Spoon 2 tablespoons of pancake batter onto the hot griddle. When the pancakes are golden brown, after about 2-3 minutes, flip to cook the other side another 2-3 minutes. Keep warm in oven heated to 200 degrees.
3. To make the cream cheese topping: In a small bowl, beat or whisk the cream cheese until fluffy and smooth. Add the powdered sugar, milk, and vanilla; mix until smooth.