Brown Butter Carrot Cake Cinnamon Roll Pancakes
Rating
Carrot cake for breakfast? Sure. Whip up these pancakes with brown butter and a sugar glaze.
Ingredients
- BATTER
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2½ cups buttermilk
- 2 large eggs
- 3 tablespoons vegetable oil
- 1 cup peeled, finely grated carrots
- CINNAMON ROLL FILLING
- ½ stick brown butter
- 6 tablespoons brown sugar
- 3 teaspoons cinnamon
- GLAZE
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons whole milk
Instructions
- Brown ½ stick of butter and set aside.
- To prepare the batter: Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk in buttermilk and eggs. Whisk in vegetable oil. Stir in grated carrots. Batter should be lumpy. Set aside and prepare the cinnamon roll filling.
- To prepare the cinnamon roll filling: Whisk brown butter, brown sugar, and cinnamon together in a bowl. Pour into piping bag, or squeeze bottle.
- Heat griddle over medium heat. Spoon ¼ cup of batter onto griddle. Use the squeeze bottle (or piping bag) to swirl the filling into the pancake. Flip after bubbles rise to the surface. Let the other side cook for 1-2 minutes. Remove pancakes and serve.
- To prepare the glaze: Whisk powdered sugar, vanilla extract, and whole milk together in a bowl. To make the glaze thicker, add more powdered sugar. To make it thinner, add more milk.
- Pour the glaze over the pancakes and serve.
All rights and material belong to owners thefeedfeed.com
