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Carrot Pancakes with Cream Cheese Spread
From Statesboro Market2Go
<p>An easy and sweet breakfast treat that uses locally grown carrots! Goes well with eggs, coffee, and grits. If you don’t want to do the cream cheese spread, consider topping the pancakes with honey or whipped cream instead. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (modified slightly) (Entered by Ariana Giddens)
Serves: 4
Vegetarian!
Ingredients
1 1/4 cups
All-purpose flour
2 tablespoons
Pecans (finely chopped)
2 teaspoons
Baking powder
1 teaspoon
Cinnamon
1/4 teaspoon
Salt
1/4 teaspoon
Ground ginger
1
Egg (beaten)
1/3 cup
Brown sugar
1 cup
Milk
1 cup
Grated carrot
1 teaspoon
Vanilla extract
FOR THE CREAM CHEESE SPREAD:
2 tablespoons
Milk
1/2 teaspoon
Vanilla extract
4 ounces
Cream cheese (softened)
1/4 cup
Confectioner's sugar
1 dash
Cinnamon
ADDITIONALLY:
Honey for topping (if desired)
Whipped cream for topping (if desired)
Grits (as side, if desired)
Eggs (as side, if desired)
And a good cup of coffee!
Step by Step Instructions
- Combine the flour, pecans, baking powder, cinnamon, salt, and ginger in a bowl. In a separate bowl, combine the egg, brown sugar, milk, carrots, and vanilla, then stir the wet mixture into the dry ingredients.
- Pour the batter onto a hot greased griddle or pan in 1/4 cupfuls. Flip the pancakes over when the tops bubble. Cook until both sides are a golden brown. Serve with toppings and sides of choice.
- For the cream cheese topping: Combine the milk, vanilla, cream cheese and confectioners' sugar in a blender. Transfer it to a small bowl and add the cinnamon. Serve with the pancakes.