Maple Carrot Pancakes with Butter Pecan Syrup

By • April 11, 2012 • 4 Comments


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Author Notes: I have at least two grandchildren who won't eat vegetables unless they're disguised as something else. My eldest granddaughter thinks my zucchini bread is banana bread (because that's what we told her when she was very young). I don't even put a hint of banana in that bread and she still buys it. I decided to hide carrot in this pancake recipe and I just know she'll never figure it out.inpatskitchen

Makes 8 to 10 medium pancakes

For the syrup

  • 1/2 cup pure maple syrup
  • 3 tablespoons butter
  • 1/4 cup coarsely chopped pecans
  1. In a small saucepan, melt the butter and add the pecans. Saute them for a couple of minutes until they become fragrant and then add the maple syrup and heat to warm. Keep warm while making the pancakes.

For the pancakes

  • 1 large egg
  • 3/4 cups whole milk
  • 1 cup cooked mashed carrots (about 3 medium carrots)
  • 1/4 cup pure maple syrup
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • The Butter Pecan Syrup
  1. Place the egg, milk ,carrots and maple syrup in a blender and blend until all the ingredients are smooth.
  2. Whisk together the flour, baking powder, baking soda and salt and then add to the blender a little at a time while processing.
  3. Pour 1/4 cupfuls of the batter onto a hot sprayed non stick skillet. Cook each side over medium heat until lightly browned. Serve with the syrup.

Comments (4) Questions (0)

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29 days ago ENunn

Oh, my. These look so good. Thank you!

Dscn3274

29 days ago inpatskitchen

Thank YOU ENunn!

3-bizcard

about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wow, I want to make these they sound so delicious, home run Pat!

Dscn3274

about 2 years ago inpatskitchen

Thanks suzanne! I'm hoping those two little munchkins will like them the next time they're here for breakfast or brunch. The resident taste tester was extremely happy!