ORIGINAL CARROT PANCAKES
½ bag (2 cups) Torill’s Table Original Waffle & Pancake Mix
½ tsp (2 mL) ground cinnamon
1 tsp (5 mL) baking soda
1 1/3 cup (315 mL) milk
2 large eggs
1 cup (250 mL) finely grated carrots
¼ cup (60 mL) butter, melted and cooled
Butter, for cooking
3.5 oz (100 g) cream cheese, room temperature
½ cup (113 g) unsalted butter, room temperature
3 cups (360 g) icing sugar1 tsp (5 mL) vanilla extract
Cream Cheese Icing
Heat the pan or griddle over low to medium heat.
In a large bowl, stir together pancake mix, cinnamon, and baking soda using a wooden spoon. Set aside.
Whisk the milk, eggs and carrots in a separate bowl until just combined.
Add the carrot mixture to the dry ingredients. Whisk until a smooth consistency is reached.
Add butter to the batter and stir until just combined.
Add the butter to the heated pan or griddle. Allow time for butter to melt.
Pour ¼ of the batter onto the heated pan/griddle Cook for about 2 minutes or until bubbles appear and then disappear.
Flip the pancake over and cook for another 2 minutes or until golden brown.
Once the pancake is golden brown on both sides, remove it from the heat. Transfer to a plate or wire rack.
Repeat steps 7-9 until all the batter is gone.
Add your desired toppings like cream cheese icing and enjoy!
Cream Cheese Icing Method
In a large bowl, beat the cream cheese and butter together using a hand or stand mixer. Mix for 2 to 3 minutes until light and fluffy.
Add the vanilla extract and mix for about 15 seconds or until blended.
Slowly add the icing sugar to the cream cheese mixture. Beat it onlow speed for about 3 minutes. Add icing sugar in stages to avoid the white cloud of powder. Scrape the edges to ensure all the ingredients are combined.
Use it as icing for pancakes*