Carrot Cake Pancakes

Southern Living; use small holes of a box grater to finely grate carrots. Using a food processor will make the carrots too wet and pancakes will be dense and not as tender.

• Ready In: 1 hr
• Yields: 24 pancakes

Ingredients

• 1 3⁄4 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1  teaspoon salt
• 2  cups buttermilk
• 1⁄3 cup  firmly packed light brown sugar
• 1⁄4 cup butter, melted
• 2  large eggs, lightly beaten
• 2  teaspoons vanilla extract
• 2  cups  finely grated carrots
• 1⁄2 cup  chopped toasted pecans
• 1⁄3 cup  chopped golden raisin

• Mascarpone Cream

• 8  ounces mascarpone cheese
• 1⁄4 cup powdered sugar
• 2  teaspoons vanilla extract
• 1  cup  whipping cream

Directions

1. Stir together the first 5 ingredients in a large bowl.
2. Whisk together the buttermilk and next 4 ingredients.
3. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
4. Fold in carrots and next two ingredients.
5. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle (350°) or large nonstick skillet.
6. Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
7. Turn and cook 3-4 minutes or until done.
8. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven for up to 30 minutes.
9. Mascarpone Cream--whisk together cheese, powdered sugar, and vanilla in a large bowl just until blended.
10. Beat whipping cream at medium speed with an electric mixer until stiff peaks form.
11. Fold whipped cream into mascarpone mixture.
12. Serve pancakes with Mascarpone Cream.