Easter Carrot Pancakes with Cream Cheese
Craving yet another exiting pancake recipe for Easter? Pancake Stories got you covered.
As an Easter special we came up with a carrot pancake recipe. This squishy and soft dish layered with cream cheese frosting is the perfect breakfast or dessert for the holidays - make it one big cake or lots of small bite sized cakes. You see, this one has its roots in a classic carrot cake recipe that has ground carrots and roasted walnuts in it - but it's faster and easier to make Adding ground carrots in the batter makes the pancakes moist and fluffy. The Easter bunny couldn't resist, let's see if you can!
For the cream cheese frosting:
1 medium sized bowl
1 fork
1 teaspoon
1 small fine sifter
30g butter
200g cream cheese
150g powdered sugar
You might be familiar with our classic cream cheese frosting which appears as a regular guest on our blog. You've already seen it in the Xmas Red Velvet Candy Cane Pancakes recipe but remixed for a fresh spring recipe the frosting is a game changer. The cream takes a while to prepare, so make sure to bring some extra time to make it before starting with the batter. One day before making this frosting take the cream cheese and the butter out of the fridge, it is very important that both have room temperature (otherwise you will end up with a lumpy mixture).
Put the butter and the cream cheese in a bowl and mash them with a fork until they merge. Now you will need to add powdered sugar through a sifter, little by little. Don't do it without the sifter - add 1/5 of the sugar into the sifter that you are holding over the bowl and push the sugar through with a spoon. Stir everything with a whisk. Repeat until you used up all of the sugar.
How’s the consistency? Do you want the frosting to be a little bit more solid? If yes, add a little bit more sugar OR cream cheese (not both). When finished put the frosting in the fridge for 20 minutes, it will harden up a little more (feel free to nibble a little - we always do!).
For the pancakes (10-12 pancakes):
2 small bowls
1 small bowl with a lid
1 medium size bowl
1 pan
1 vegetable grinder
a round cutter
70g carrots, ground
40g walnuts, finely chopped and roasted
1 small mint leaf, if wanted (its only decor pretty much)
250g wholewheat flour
3g cinnamon
2g nutmeg
4g baking soda,powder
35g brown sugar
1 pinch of salt
4 eggs
50g vegetable oil
100ml buttermilk
70g carrots, ground
40g walnuts, finely chopped and roasted
1 small mint leaf, if wanted (its only decor pretty much)
250g wholewheat flour
3g cinnamon
2g nutmeg
4g baking soda,powder
35g brown sugar
1 pinch of salt
4 eggs
50g vegetable oil
100ml buttermilk
- Start to finely chop up the walnuts before you give them a little roast in a pan (without oil) on medium heat. Stay with them and stir the nuts every now and then to guarantee they all get a little roast. Set them aside and let them cool down.
- Grab a carrot, peel it and scale it. We used roughly 70g of ground carrots but if your carrot is about 80g or a little more or less, that shouldn't be a big deal. Grind the carrot and put the ground veggie in a small bowl with a lid on it. Put it in the fridge next to your cream cheese frosting.
- Collect your dry ingredients in one of the small bowls; add 3g cinnamon, 2g of nutmeg to the regular mixture of flour, sugar, salt, baking powder and baking soda. This time we used wholewheat flour and brown sugar. Also add the roasted walnuts in this step. Combine all of it in a small bowl and set aside.
- Let us continue by separating the eggs. Put the egg white into the one big bowl and the egg yolk into the remaining small bowl. Add 50g of oil to the egg yolk and whisk it until the oil is combined with the egg.
- Get your prepared ground carrots out of the fridge and set 2 tablespoons aside and throw the rest in the big bowl with the egg white. Add 100ml of buttermilk and whisk the mixture until it starts to appear foamy. Now pour in your oil-egg-yolk-mixture and give it another quick stir.
- Next combine your dry mix with the beaten egg. Take your time at this last step because if you add it too quickly,you will need to whisk it this hard to get it all in there. But you shouldn't whisk hard, that would take all the foamy energy away from your fluffy pancakes. So you want to stir it lightly before setting it to a cool place and letting it rest there for 10 minutes.
- Are 10 minutes over that quickly? The batter should have some little bubbles on top by now- that is what we are going for! Preheat your pan and start to pour little circles of batter into the pan and flip them when similar bubbles appear on top (don't use oil, it is already in the mix).
- Mmm.. that sweet smell of pancakes. Wonderful, isn't it? We used a round cutter to have perfect even edges - that makes them look more festive. Get your cream cheese frosting out of the fridge and start to staple the pancakes to a nice stack while always adding a little amount of frosting between the layers. End with a creamy white top and sprinkle some of the remaining carrot grinds on top. Beautiful, isn't it? Finish it with a small mint leaf and you´re ready to easter! We squeezed our own carrot juice for a healthy and matching drink.
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