My husband’s birthday was the end of August and celebrated during Labor Day weekend. With the summer being so hot and sticky and company over the weekend, in lieu of his traditional carrot cake, we celebrated his birthday with ice cream sandwiches from Sundaes the Ice Cream Place in Manasquan.
Now that summer and our vacation adventure are done, our air conditioning decided to spring a leak. I felt I owed my husband his birthday carrot cake. However, I had something much easier to prepare and it didn’t involve an oven, carrot cake pancakes. The recipe for these pancakes appeared in the holiday issue of Southern Living Magazine in December 2012. I already tried the red velvet pancakes from the same issue and they were divine!
I did make a few minor adjustments to the Southern Living recipe so it coincided more with my carrot cake recipe that he loves. I didn’t add raisins to the pancake batter and I used walnuts instead of pecans. Instead of preparing mascarpone cream frosting, I used the cream cheese frosting recipe from my carrot cake recipe.
The pancakes were a snap to make. The recipe yields 24 pancakes and takes approximately 40 minutes to prepare and another 10 for the frosting. I used my food processor to grate the 2 cups of carrots for the recipe. Although the recipe suggests hand grating versus a food processor, the pancakes came out ever so light and fluffy and tender. While you can locate the recipe online, I discovered it’s not the same recipe as published in the magazine back in 2012. Therefore, I’m giving you the recipe I followed today. By the way, we loved the pancakes. If I make something that my husband especially loves, his compliment to me is, “You can make that again.”
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.