Loganberry Inn Carrot Cake Pancakes

Filed under: Breakfast, Breakfast - Pancakes.

This pancake recipe won top 10 in the USA.

2 3/4 cups all-purpose flour
1 teaspoon kosher salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
3 cups buttermilk
2 tablespoons butter, melted
1 1/2 cups finely grated carrot
1 cup golden raisins
1 cup pecan pieces
Mascarpone Cream (below)
Powder Sugar to garnish
Pure Maple Syrup
Carrot curls for garnish (optional)
Pecan pieces for garnish (optional)
Additional milk to thin pancakes if needed.

In a large bowl, whisk together the flour, salt, sugar, baking soda, baking powder, cinnamon and nutmeg.
In medium bowl, whisk together eggs, buttermilk, and melted butter.
Combine the wet ingredients into the dry ingredients.
Stir in grated carrot, raisins and pecans.
Heat griddle to 350 degrees. Use 1/3 cup measure to spoon batter onto griddle. Cook pancakes 2 to 3 minutes on each side or until golden brown.
Serve with dollop of mascarpone. Dust with powdered sugar and sprinkle on additional pecan pieces. Garnish with carrot curl. Serve immediately with maple syrup. Makes 24 large pancakes.
Mascarpone Cream
1 8-ounce container mascarpone cheese or one 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 teaspoons vanilla extract
1 cup chilled whipping cream
Using electric mixer beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff.

Recipe Summary:
Yield: 24 large
Prep Time: 20 minutes
Cook Time: 2 minutes per side

Other recipes by Loganberry Inn:
Fruit Filled Crepes
Buttermilk Waffles W/ Mascarpone Cream And Mixed Berry Sauce

Recipe Provided By:
Loganberry Inn
Fulton, MO

Fulton Bed and Breakfast Inns