Hi Bold Bakers!
We are mixing things up this Easter and having our cake for breakfast.
I’m going to show you an insane recipe for carrot cake pancakes with cream cheese frosting.
They are everything we love about cake but we’re going to have them for breakfast.
So let’s get baking.
Some of you may not know but I used to have a catering business in San Francisco where
I used to make these insane, over the top breakfasts.
I put together a playlist of some of those recipes that you can watch after this video.
Also, let me know in the comments below what are some of your favorite over the top pancakes
and if I like the idea, I’ll do an episode of them.
To make our carrot cake pancakes, we’re going to bring together our wet ingredients
first.
So I’m going to start out in my food processor.
Rather than grate the carrots, I have some chopped and peeled carrots here and I’m
going to add them in.
All you want to do is just blitz them until they’re fine for just a few seconds.
There you go, and after a few seconds, this is what you end up with.
Now the reason that I don’t grate them is because I find that they stay too chunky.
I like to get them into nice little small bits.
But if you don’t have a food processor, feel free to grate your carrots.
So now into our carrots, we’re going to add in the rest of our wet ingredients.
Add in your milk, an egg, some vanilla extract.
I love vanilla in carrot cake probably more than I like the spices like nutmeg and cinnamon
or ginger.
I prefer it to be kind of vanilla-y.
And then I’m going to add in some golden raisins.
Now usually when I add in dried fruit into recipes, people ask can you leave it out,
and you can.
Feel free to.
However, I think that you should throw them in there because this is what makes the pancakes
really extra moist and they plump up with all of the liquid while cooking.
They’re a really good addition.
On with our lid and then we’re just going to pulse it until it just comes together.
That’s it, a few seconds.
And there you have it, that’s it.
All of our carrots are blended up, everything is mixed together and as you can see, you
milk turns an orange color which is exactly what you want because this will just make
your pancakes extra orange and make them look even more carrot-y.
Now that this is done, we’re going to set this aside and get started on our dry ingredients.
You always want a large bowl for mixing pancakes because they always come out a lot better.
We’re going to add in our flour, brown sugar, salt, baking powder, and cinnamon.
And then we’re going to mix them all together really well.
So when you’re using brown sugar in baking, people always ask what can you replace it
for.
And you can just go ahead and replace it for white sugar.
That’s not a problem.
However if you can find brown sugar, I really recommend that you use it because it has a
lovely caramel flavor.
Ok lovely, everything is mixed together.
Now we’re going to go and add in our carrot wet mix.
This is so beautiful and it’s going to make gorgeous looking pancakes.
And as you can see, it’s lovely and thick which makes thick pancakes.
Following the carrots, we’re going to add in some flavorless oil, like you can use vegetable,
canola, sunflower, coconut.
This helps the pancakes fry and gives them a lovely golden color.
With our spatula, we’re going to go ahead and gently fold the wet ingredients to the
dry.
Now if you’ve watched my other pancake videos, you know how super important it is not to
over mix pancakes.
Because the more that you mix them, the tougher they get.
So we’re just going to do a few mixes, lumps are totally fine, they’ll make their way
out.
And there you have it.
A beautiful carrot cake pancake batter, ready to be fried off.
You can see it’s lovely and thick.
There’s a few little lumpy bits of flour in there, totally grand.
They’re going to work themselves out.
Right now, we’re going to go light our griddle and fry these guys off.
If you want successful pancakes, when it comes to cooking, there’s two very important things
to remember.
What kind of pan you use.
I’m using nonstick but you can use cast iron.
And the other thing is heat.
You want a nice even, medium heat.
You don’t want the heat going up and down, high and low.
You want to have it at a medium heat before you put on your pancakes.
That will give you beautiful, thick pancakes.
When the heat in your pan is ready, I take my trusty butter paper, you know I like to
hang onto these guys.
And I just run it in the pan.
Just a nice light bit of butter, you don’t need too much butter.
And then scoop on your pancake mix.
Once you’ve put your pancake batter on there, do not touch your batter.
Just leave it be, let it find its own way.
It’ll spread out a little bit.
You don’t need to spread it out because the more you spread it out, the thinner your
pancake will be in the end so just let it hang out and do its thing.
A great tool I always have in my kitchen is super thin spatula.
This is fantastic for making pancakes because it slides right underneath and you can flip
it over.
It doesn’t dent your pancakes.
After a few minutes on the pan, you’ll see all these bubbles forming on top of your pancake.
These bubbles are super important because I call them pancake pillars.
They hold up your pancake.
And if you see around the edge, it starts to turn a different color, so now we know
it’s ready to flip.
Look at that beautiful color.
Check that out.
I love flipping over pancakes, it’s the best part.
It’s really lovely.
Now on this side, it only takes about two minutes to cook.
Way less time than the other side.
So we’re just going to let it sit here and hang out.
Before you take your pancake off the pan, if you want to double check if it’s cooked,
give it a little press in the middle and if it’s firm, it’s done.
Now continue cooking the rest of your batter and if you want to keep them warm while you’re
cooking off the rest of your pancakes, just cover them in some tin foil and pop them in
a low oven.
Check it out, a stack of warm carrot cake pancakes.
It does not get much better than this.
And they smell just like cakes it’s absolutely fantastic.
And for something really special, we’re going to top our carrot cake pancakes with
what else but a beautiful cream cheese frosting.
It has vanilla, it’s sugary, it has a little bit of a tangy flavor to it.
It just works so well with the pancakes.
I made this in a previous video for red velvet pancakes so the recipe can be found in the
video or on my website, biggerbolderbaking.com.
Now just put a big dollop of your cream cheese frosting on top of your warm pancakes.
Pour over some maple syrup, and then I like to scatter some toasted walnuts on top.
And here’s all your hard work paying off.
Look at those pancakes, aren’t they incredible?
Now I want to cut inside because I want you to see how fantastic these pancakes are.
I can already feel how soft and fluffy they are.
These look incredible, you can see the lovely orange color, the carrot everywhere, even
the raisins.
They are incredible.
The pancakes, they’re sweet but not too sweet.
They’ve got lovely carrot flavor, they’re a beautiful color, they’re incredibly moist
because of the raisins and the pureed carrots.
With the cream cheese frosting on top, it really brings together the carrot cake experience
for you.
These are awesome and definitely big and bold.
Make sure you let me know in the comments below what are your favorite over the top
pancakes and might just make them in a show.
Don’t forget to subscribe to my channel and I’ll see you back here next Thursday
for more Bigger Bolder Baking.