Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBreakfastandbrunches - Pancakes - Carrot Pancakes
Famous Authors (View All Authors)
Breakfastandbrunches - Pancakes -  Carrot Pancakes Post by :bluecrack Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1273

Click below to download : Breakfastandbrunches - Pancakes - Carrot Pancakes (Format : PDF)

Breakfastandbrunches - Pancakes - Carrot Pancakes

1 1/4 cups flour
2 T. finely chopped pecans
2 t. baking powder
1 t. ground cinnamon
1/4 t. salt
1/4 t. ginger
1 egg -- lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 t. vanilla extract

Cream Cheese Spread: (optional)
4 oz. cream cheese -- softened
1/4 cup powdered sugar
2 T. milk
1/2 t. vanilla extract
1 dash ground cinnamon

In a bowl, combine the first 6 ingredients.

Combine egg, brown sugar, milk, carrots and vanilla in another bowl; mix well. Stir the carrot mixture into the dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a greased hot griddle (I used Pam). Turn when bubbles form on top of pancake and the edges are dry; cook until second side is golden brown.

Meanwhile for topping, place the cream cheese, powdered sugar, milk and vanilla in a blender or food processor; cover and process until smooth. Transfer to a bowl; sprinkle with cinnamon. Serve with pancakes.

Serves: 4
If you like this book please share to your friends :

Breakfastandbrunches - Pancakes -  Cranberry Cornmeal Pancakes Breakfastandbrunches - Pancakes - Cranberry Cornmeal Pancakes

Breakfastandbrunches - Pancakes -  Cranberry Cornmeal Pancakes
Basking in the great outdoors works up a healthy appetite, but no one wants to spend time measuring and mixing ingredients and washing pots and pans. The solution? Premeasure and mix dry ingredients in a large sealable plastic bag to which only a few liquids need to be added. Snip a hole in one corner to create a "piping bag" and squeeze the batter onto the griddle for no-fuss pancakes.3/4 cup dried cranberries 2-1/4 cups all-purpose flour 3/4 cup powdered buttermilk (Saco brand is good) 3/4 cup cornmeal 3 tablespoons sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon

Breakfastandbrunches - Pancakes -  Buckwheat Pancakes Breakfastandbrunches - Pancakes - Buckwheat Pancakes

Breakfastandbrunches - Pancakes -  Buckwheat Pancakes
Serving Size : 4 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttermilk 1 egg 1 tablespoon honey 1 tablespoon vegetable oil 1/3 cup buckwheat flour 1/3 cup all-purpose flour 2 tablespoons cornmeal 1 teaspoon baking soda 1/2 teaspoon salt Blend egg, buttermilk, oil and honey. Mix together flours, cornmeal, baking soda and salt. Blend into liquid ingredients. Be careful not to over-mix. Cook on 350'F griddle till well browned on both sides.