Carrot Cake Pancakes with Ginger-Maple Cream

It’s that time of the month for another Improv! If you’re not familiar, each month Kristen from Frugal Antics of a Harried Homemaker hosts a little party with a theme. This month the theme is Carrots and Ginger.
Why is it that I keep thinking that I have these really cool original ideas, only to find that they’ve been done? Again, when I googled my idea, it was all over the place. Carrot Cake Pancakes, indeed. Thank goodness they are good enough to repeat. Plus–these have ginger!!
Carrot Cake Pancakes with Ginger-Maple Cream
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk, room temperature
4 tablespoons unsalted butter, melted, plus more for the griddle
1 (8 oz) can crushed pineapple, well drained
1 cup finely shredded carrots
1 tablespoon grated fresh ginger
Heat a griddle on medium-high. Whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar in a medium bowl.In another medium bowl, add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Mix in carrots, pineapple and ginger. Add to flour mixture and stir with a wooden spoon until just combined. Batter should have small to medium lumps.
I found it easy to grate the ginger with a Microplane grater.

Mush the pineapple in a strainer with a spoon–then give the juice to someone you love.

Remember not to over mix. Small lumps are a good thing.
Brush a little melted butter on the griddle. Pour the pancake batter by ¼ cups onto the griddle, keeping the pools of batter 2 inches apart.  When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. 

You could just top them with some syrup at this point, but why not take it to a new level?

Ginger-Maple Cream Sauce (inspired by The Pioneer Woman)

1-1/2 cup heavy cream
1/3 cup pure maple syrup
3 tablespoons light corn syrup
½ teaspoon cinnamon
1 teaspoon freshly grated ginger
Combine the cream, maple syrup, corn syrup, cinnamon, and ginger in a small, heavy saucepan. Heat on medium-low, stirring constantly, until the mixture comes to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the mixture is reduced and thickened. Serve warm over pancakes. Or add some bourbon and serve over bread pudding.
If it looks familiar, it’s because I used this (minus the cinnamon and ginger) with some added whiskey to pour over my Green Apple Pie. 

Be sure to click on some of the other links to see what everyone has been busy cooking!

Pin It