Carrot Cake Pancakes Ingredients DRY INGREDIENTS 4 c bisquick baking mix 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves WET INGREDIENTS 4 eggs 2 c milk FRUIT 2 c carrot, shredded 8 oz crushed pineapple walnut pieces Directions shred carrots in a food processor for best results. I used one 8 ounce bag of baby carrots and put them through the food processor with the shredding blade. This will make about 3 cups of carrots, but I plan to make carrot salad with the leftovers. mix dry ingredients together in large bowl. Use a fork or a wire whisk to make sure you get everything mixed up from the bottom. crack eggs into small bowl and beat together, add milk and stir together. I make sure that there are no large gobs (technical term) of eggs in one place. slowly stir wet ingredients into bowl with dry ingredients, using a stiff spatula to make sure you have everything mixed up from the bottom and not too many lumps. stir in carrots, mixing well. drain liquid off of pineapple and set aside. Stir pineapple chunks into batter. If your batter is too thick, you can add some of the pineapple juice to thin it out and add more pineapple flavor through out the pancakes. preheat pancake griddle and a small amount of canola or vegetable oil. Using 1/4 cup measuring cup, place pancakes onto griddle. I put 4 at a time on mine. Sprinkle with crushed walnuts. If you prefer you can add them to the batter, but I think they "get lost" doing it that way. turn pancakes after the bubbles that form on the sides pop. It takes only 1-2 minutes depending on the density of the batter. let cook on the other side about a minute more. Press with spatula. If they are too dense they might need longer to cook, pressing them will squeeze the raw batter out of the sides and make them more even in thickness.
Posted on: Sat, 28 Sep 2013 07:29:41 +0000
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