Carrot Cake Pancakes

Carrot Cake Pancakes

Print Recipe

Yield

14 (4-inch) pancakes

Prep Time

0:15

Cook Time

5 minutes per batch

Rise Time

1 hour

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Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup uncooked multigrain hot cereal
3 tablespoons brown sugar
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1 teaspoon salt
1/2 teaspoon ground cinnamon
2-1/4 cups very warm milk (120° to 130°F)
1/4 cup corn oil
1 egg
1 teaspoon pure vanilla extract
1/2 cup shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts

Directions

Combine flours, cereal, brown sugar, undissolved yeast, salt and cinnamon in a large bowl. Stir in milk, oil, egg and vanilla until well blended. Mix in carrots, raisins and walnuts. Cover; let rise in a warm draft-free place for 1 hour until doubled. OR, cover, and refrigerate up to 24 hours.
Stir down batter. Pour about 1/4 cup batter per pancake onto a hot, lightly oiled griddle or skillet. Cook until edges of pancakes appear dry and small bubbles form on surface. Turn; cook on other side until golden brown.
Serve warm with Buttery Cinnamon Syrup.

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