dhoha123 This recipe for Bobby Flay Carrot Cake Pancakes is a delicious combination of traditional breakfast tastes with decadent dessert appeal. Made with freshly grated carrots, flavorful spices, and a hint of vanilla, these pancakes have a perfectly balanced sweetness and spice, giving them a moist, soft feel. These pancakes, which get their name from the popular carrot cake delicacy, are the ideal brunch treat for anyone who loves carrot cake. They have a mouthwatering flavor that is evocative of the classic dessert.
Ingredients
- Finely grated carrots (1 cup)
- All-purpose flour (1 1/4 cups)
- Baking powder (2 teaspoons)
- Ground cinnamon (1 teaspoon)
- Ground nutmeg (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Milk (1 cup)
- Light brown sugar (2 tablespoons)
- Large eggs (2)
- Unsalted butter (2 tablespoons, melted and cooled)
How to make Bobby Flay Carrot Cake Pancakes
- In a large mixing bowl, combine the finely grated carrots, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
- Mix the milk, light brown sugar, large eggs, and melted unsalted butter thoroughly in a another basin.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.
- Grease a non-stick skillet or griddle with cooking spray or butter and heat it over medium heat.
- For each pancake, transfer 1/4 cup of the batter to the skillet and gently distribute it with a spoon.
- Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm while cooking the remaining batter.
- Serve the Carrot Cake Pancakes warm, topped with maple syrup, chopped nuts, and a dollop of whipped cream, if desired.
Recipe Variations
- Cake Pancakes with Blueberry Bliss. Incorporate some fresh blueberries into the batter to make Bobby Flay’s Carrot Cake Pancakes more delicious. Every bite is a delicious blast of taste because to the harmonious pairing of the sweetness of the carrots and the burst of juicy blueberries.
- Creamy Coconut Carrot Cake Pancakes. Bobby Flay’s Coconut Carrot Cake Pancakes will take your taste buds to a tropical paradise. For a velvety, exotic variation, just replace some of the milk with coconut milk.
- Zesty Orange Carrot Cake Pancakes. Grate some fresh orange zest into the batter to give Bobby Flay’s Carrot Cake Pancakes a zesty twist. The orange’s zesty, bright flavor balances the sweetness of the carrots, making for a crisp and colorful pancake experience.
What to serve with Bobby Flay Carrot Cake Pancakes
- Fresh Fruit Salad. To balance the rich flavors of the pancakes, a colorful fruit salad with sliced bananas, juicy citrus segments, and fresh berries makes a refreshing side dish. The fruit’s inherent sweetness harmonizes with the pancakes’ carrots, and the acidity gives the dish a zesty, palate-cleansing touch.
- Whipped Cream and Toasted Nuts. Bobby Flay’s Carrot Cake Pancakes reach new levels of decadence thanks to their fluffy whipped cream and crunchy toasted nuts.
- Herb-Roasted Potatoes. The savory taste of roasted golden-brown potatoes infused with aromatic herbs like thyme and rosemary balances out the sweet notes of the pancakes.
How To Store This Recipe?
- In The Fridge: Store the cooked pancakes in an airtight container in the refrigerator for up to 2-3 days to maintain freshness.
- In The Freezer: Place cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 1 month.
- To Reheat: Reheat pancakes in a toaster, oven, or microwave until warmed through, ensuring not to overheat to maintain moisture.
Bobby Flay Carrot Cake Pancakes Recipe Nutrition Facts
Calories: 320 Total Fat: 12g Saturated Fat: 6g Cholesterol: 110mg Sodium: 480mg Total Carbohydrates: 47g Dietary Fiber: 3g Sugars: 12g Protein: 8g Vitamin A: 90% DV Calcium: 20% DV Iron: 15% DV
