Receta Carrot Cake Pancakes with Ginger-Maple Cream

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Ingredientes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk, room
temperature
4 tablespoons unsalted butter,
melted, plus more for the griddle
1 (8 oz) can crushed pineapple,
well drained
1 cup finely shredded carrots
1 tablespoon grated fresh ginger
Heat a
griddle on medium-high. Whisk together flour, baking powder, baking soda,
cinnamon, salt, and sugar in a medium bowl.In
another medium bowl, add eggs, buttermilk, and 4 tablespoons butter; whisk
to combine. Mix in carrots, pineapple and ginger. Add to flour mixture and
stir with a wooden spoon until just combined. Batter should have small to
medium lumps.
I found it easy to grate the ginger with a Microplane grater.
Mush the pineapple in a strainer with a spoon--then give the juice to someone you love.
Remember not to over mix. Small lumps are a good thing.
Brush
a little melted butter on the griddle. Pour the pancake batter by Â¼ cups
onto the griddle, keeping the pools of batter 2 inches apart. When
pancakes have bubbles on top and are slightly dry around edges, about 2
1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
You could just top them with some syrup at this point, but why not take it to a new level?
Ginger-Maple Cream Sauce (inspired by The Pioneer Woman)
1-1/2 cup heavy cream
1/3 cup pure maple syrup
3 tablespoons light corn syrup
Â½ teaspoon cinnamon
1 teaspoon freshly grated ginger