Carrot Cake Pancakes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• 1/3 cup firmly packed light brown sugar
• 1/4 cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup chopped toasted pecans
• 1/3 cup chopped golden raisin
• 8 ounces mascarpone cheese
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 cup whipping cream

Recipe

• 1 stir together the first 5 ingredients in a large bowl.
• 2 whisk together the buttermilk and next 4 ingredients.
• 3 gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
• 4 fold in carrots and next two ingredients.
• 5 pour about 1/4 cup batter for each pancake onto a hot buttered griddle (350°) or large nonstick skillet.
• 6 cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
• 7 turn and cook 3-4 minutes or until done.
• 8 place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven for up to 30 minutes.
• 9 mascarpone cream--whisk together cheese, powdered sugar, and vanilla in a large bowl just until blended.
• 10 beat whipping cream at medium speed with an electric mixer until stiff peaks form.
• 11 fold whipped cream into mascarpone mixture.
• 12 serve pancakes with mascarpone cream.