I have shared a string of pancake and carrot recipes. This won't be the last pancake recipe I post either, because I just made a new kind today that I'll post in the near future.
I like making pancakes for dinner because they are super fast, and I can eat the leftovers for breakfast. Pre-made are great because there fast but still homemade and delicious.
The original recipe came from the food network. I made a few alterations of course. You will be interested to know that carrots were used in deserts since the medieval period. Sugar was scarce, and carrots added sugar.
The ingredients are 1 1/4 cups flour, 2 tablespoons walnuts, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1 dash nutmeg, 1/4 teaspoon ground ginger, 1 egg, 1/3 cup brown sugar, 2 cup milk, 2 cups grated carrots, 1/2 cup coconut flakes, 1/4 cup raisins, 1/3 cup crushed, drained pineapple, and 1 teaspoons vanilla.
I began by adding the flour, walnuts, baking powder, salt, and all the spices into a bowl.
In another bowl, I added the vanilla, egg, brown sugar, and milk.
I whisked the liquid ingredients together.
I added the carrots and coconut to the liquids. I should have added the pineapple at this point.
I added the raisins to the dry ingredients.
I added the liquid carrot mixture to the dry ingredients and stirred.
I then decided to add the pineapple. I should have added it before, but I forgot.
Interesting looking texture. I tasted it at this point and was nervous the flavor wouldn't be great, but it was good in the end!
I cooked the pancakes. The problem with pancakes is that the are quick to cook, but they take long enough I get impatient. You can't really walk away and leave them on the stove because they are ready in a matter of minutes.
Because I'm exceptionally healthy, I like to eat my pancakes with fruit instead of syrup. Syrup would be better, but the remaining crushed pineapple was good on top too. The original recipe had a cream cheese icing. That would be amazing.