Carrot Cake Pancakes with Honey Butter From Cooking Light Magazine

Carrot Cake Pancakes with Honey Butter From Cooking Light Magazine

I don't tend to blog much in the way of breakfast foods mostly because I'm not a morning person (brunch is more my style) but also because I spend so much time worrying about the big fabulous dinner that I can make that will hopefully be "blogworthy" that I don't even think about it. Well by no fault of my own I was wide awake at 5 a.m. this morning. The horror! The horror! I decided to make the best of it and make Manly and I breakfast while he was getting ready for work. Manly adores carrot cake. I make him one every year for his birthday. So when I came across this recipe in last month's issue of Cooking Light I saved it for that one or two times a year I am actually capable of making an early breakfast. We loved them! They're delicious and they don't leave you feeling like you have just eaten a ton of lead like regular pancakes do. For those morning people out there this is a great breakfast!

What's the difference between pancakes and flapjacks? In the UK, flapjacks are made out sugar, butter, oats, honey etc, and pancakes are battered things that you fry. In the U.S., the names are used interchangeably and mean the same thing. Now we know. Enjoy!

 

Recipe: Carrot Cake Pancakes with Honey Butter

Cooking Light, JANUARY 2010

Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)

"These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version uses low-fat buttermilk and a small dab of honey butter to top the pancakes."

Ingredients

5.6 ounces all-purpose flour (about 1 1/4 cups)

1/4 cup chopped walnuts, toasted

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon freshly ground nutmeg

Dash of ground cloves

Dash of ground ginger

1/4 cup brown sugar

3/4 cup low-fat buttermilk

1 tablespoon canola oil

1 1/2 teaspoons vanilla extract

2 large eggs, lightly beaten

2 cups finely grated carrot (about 1 pound)

Cooking spray

3 tablespoons butter, softened

2 tablespoons honey

Directions

Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Nutritional Information

CALORIES 315 ; FAT 13.3g (sat 4.8g,mono 4.4g,poly 3.3g); CHOLESTEROL 78mg; CALCIUM 177mg; CARBOHYDRATE 41.6g; SODIUM 381mg; PROTEIN 7.8g; FIBER 2.2g; IRON 2.3mg