I am mixing things up and having CAKE for BREAKFAST!! Thick fluffy pancakes topped with cinnamon butter and warm maple syrup. Serve with a side of bacon and fresh fruit and you have yourself the perfect Sunday Brunch!
Course: Breakfast
Cuisine: American
Ingredients
PANCAKES:
1 1/4c.all-purpose flour
2tsp.baking powder
1/4tsp.salt
1 1/2tsp.ground cinnamon
1/8tsp. ground nutmeg
1pinchground ginger
1/4c.dark brown sugar
3/4c.buttermilk
1T.canola oil
1 1/2tsp.vanilla extract
2lg.eggslightly beaten
2c.grated carrots
1T.orange zest
1/4c. chopped walnutstoasted
butterfor pan
Maple syrupfor serving
CINNAMON BUTTER:
3T.unsalted buttersoftened
2T.honey
1pinchcinnamon
1pinchsalt
Instructions
PANCAKES: Combine flour, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl with a whisk. In a medium-sized bowl, whisk brown sugar, buttermilk, oil, vanilla, and eggs together. Add the sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix. Fold in the carrots, orange zest, and walnuts.
Heat a cast-iron skillet or griddle over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet Cook for a couple of minutes or until you see the top covered with bubbles. Flip over and cook for another minute or two or until golden brown.
Keep pancakes warm in a 200-degree oven until you are ready to serve. Serve with cinnamon honey butter and maple syrup.
CINNAMON BUTTER: Combine all the ingredients in a small bowl until well incorporated.