-
Makes
8 to 10 medium pancakes
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
Ingredients
- For the syrup
-
1/2 cup
pure maple syrup
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3 tablespoons
butter
-
1/4 cup
coarsely chopped pecans
- For the pancakes
-
1
large egg
-
3/4 cup
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
Directions
- For the syrup
-
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
-
Place the egg, milk ,carrots and maple syrup in a blender and blend until all the ingredients are smooth.
-
Whisk together the flour, baking powder, baking soda and salt and then add to the blender a little at a time while processing.
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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