The Sunday Breakfast Club | Carrot Cake Pancakes
Have a wonderful morning! This month, too, there will be delicious breakfast ideas to start perfectly and comfortably in the Sunday. That's why we came back in February for an episode of the The Sunday Breakfast Club . Today on the topic Pancakes & Pancakes . And today, for the approaching spring and Easter, I'm serving delicious Carrot Cake Pancakes . Classic carrot cake wrapped in fluffy-soft buttermilk pancakes with cream cheese topping and crunchy walnuts.
The Sunday Breakfast Club
We are Simone's of S-kitchen and Steph of Small's curio shops. Already last month we started with the topic British Breakfast and I had it Soda Bread & Blood Orange Curd. You can also find all our recipes on our Pinterest board: The Sunday Breakfast Club and in our Flipboard magazine: The Sunday Breakfast Club.
Carrot Cake Pancakes
So this month we're going to devote ourselves to the pancake, Pancakes, crepes and junk in this world. It was time for me again thick, fluffy pancakes and maybe my Carrot Cake Pancakes are the right thing for your upcoming Easter breakfast. The basic recipe is for a soft buttermilk dough that is supplemented with freshly grated carrots. The topping consists of cream cheese and cream, maple syrup and crispy roasted walnut kernels. I once copied the recipe idea from an American magazine, but unfortunately I can not say anymore which magazine it was. The recipe changed something for my taste and greatly reduced the amount of sugar.
Pancakes & Pancakes
At Simone, you can find Kaiserschmarrn with orange roasters and red wine pears in the S kitchen today/strong>. And in the curio shop, Steph serves hearty spinach pancakes with herb quark . Together with my Carrot Cake Pancakes , there should be something for every taste, right? Have a nice sunday and enjoy your meal!
Carrot Cake Pancakes
- FOR THE WHIPPED CREAMCHEESE:
- 125 g cream cheese, room temperature
- 30 g sugar
- 1/2 teaspoon vanilla extract
- 1 pinch of salt
- 150 g of cream
- FOR THE CARROT CAKE PANCAKES:
- 50 g walnut kernels
- 350 g flour
- 2 teaspoons of tartar baking powder
- 50 g of sugar
- 1/2 teaspoon ground cinnamon
- 2 pinches of freshly ground nutmeg span>
- 460 g buttermilk
- 4 small young carrots, approx.Add sugar, vanilla and salt.
Roast the walnut kernels dry in a small frying pan until they are lightly browned and smoked. Then let it cool down.
Pour the buttermilk mixture over the flour mixture and stir just until everything is mixed.
Butter in one Melt large pan over medium heat and use a sauce ladle or a small ladle to add dough portions to the pan. Leave enough space between each other or if necessary even bake one at a time. Bake on both sides until golden brown, then keep warm.
Serve the carrot cake pancakes drizzled with the whipped cream cheese, walnuts and some maple syrup.