Putting the cake in pancake

carrot apple pancakes 800 pxIn my house, breakfast is king. Fruit salad, bacon, sliced tomatoes, eggs and toast are all regulars, but pancakes are a personal favorite. While I consider pancakes a classic, I’m also a big fan of innovation, and I think these Arctic® apple Carrot Pancakes are a step in a delicious direction. With the help of a chef friend, we changed up the standard recipe and put the ‘cake’ in pancake!

Once you have your supplies (see below) in order, peel the apples and carrots, and shred on the large hole of a box grater or mandolin. Remember, Arctic® apples are nonbrowning, so there’s no need to rush! If you have a favorite boxed pancake mix, try adding the brown sugar, cinnamon, shredded Arctic® apples and carrots to about 2 ½ cups of prepared mix for a similar effect.

Cook these pancakes on medium-low heat to allow the sugars to caramelize and bring out the flavor of the apples. Complement with maple cream cheese topping and you are ready to enjoy this decadent breakfast treat. And don’t forget: Mother’s Day is in less than two weeks!

 Arctic® Apple Carrot Pancakes

Makes approx. 18 pancakes.

1 cup shredded Arctic® apple (variety of your choice), approx. 4 apples

½ cup shredded carrots

1 ½ tbsp butter

¾ cups brown sugar

1 ½ cup all-purpose flour

1 tsp baking powder

¼ tsp salt

1 large egg

1 cup milk

½ tsp vanilla

½ tsp Ground cinnamon

Topping

4 tbsp cream cheese

2 tbsp maple syrup

2 tbsp heavy cream

Directions

  1. Place butter in microwave safe bowl, and microwave until just melted (approx. 30 seconds). Stir in brown sugar, once combined add milk and mix. Mix in egg and vanilla.
  2. Combine dry ingredients in a large bowl, add liquid ingredients and mix. Fold in shredded Arctic® apples and carrots until just combined. If mix is too thick, add milk 1 tbsp at a time until desired consistency.
  3. Heat a pan or griddle to medium-low heat and coat with canola oil. Use a ¾ cup measure to portion mix onto the griddle. Flip pancakes when edges appear browned and bubbles form on top, allow to cook through before serving.
  4. To prepare topping: whip cream cheese until fluffy, add maple syrup and heavy cream, continue to whip until soft peaks form. Place a dollop of topping onto plated pancakes and serve.

 

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About Jessica Brady

Jessica hails from the prairie region of Canada and is excited to be working as Manager, Industry Relations & Education for a company that combines two of her favorite things: agriculture and innovation.

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