Carrot Cake Pancakes

WIN_20160116_102115Carrot Cake Pancakes make a lovely weekend breakfast, and are a great way to add extra fruits and vegetables to an otherwise carbohydrate-based meal. The flavor of these pancakes is subtle, which children seem to prefer. If you’d like to ramp up the flavor a bit, double the quantity of cinnamon and cloves.

This recipe makes a rather large batch of pancakes, perfect for freezing. I freeze a few small pancakes along with additional pineapple in single serving containers for quick weekday breakfasts. Carrot Cake Pancakes reheat easily on a baking pan in the oven (approximately 5 minutes at 350 degrees), and can also be microwaved.

WIN_20160116_095823Ingredients (Makes about 24 pancakes – they freeze well!)

1 cup finely grated carrot

2 eggs

2 tablespoons brown sugar

2 1/4 cups flour

1/2 teaspoon salt

2 tablespoons baking powder

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 cup oil

1/2 cup small pineapple chunks

WIN_20160116_101509Directions

Step 1) Combine all ingredients except for pineapple. Blend well.

Step 2) Ladle 1/4 cup portions of batter onto a well greased skillet or griddle. Place a few small pineapple chunks onto each pancake, and cook over medium heat for approximately 2 minutes per side.

Step 3) Be sure to grease the skillet or griddle in between each batch of pancakes, because the pineapple has a tendency to stick.

Step 4) Serve with butter and additional pineapple. For an added layer of flavor, serve with Carrot Cake Jam. Enjoy your Carrot Cake Pancakes!

Carrot Cake Jam

picture570

Among friends and family, this is my most requested jam.  I keep cheerful little half-pint jars of Carrot Cake Jam on hand at all times, because it makes such a perfect hostess gift, teacher gift, get well soon offering, thank you acknowledgment… you get the idea.  I’m telling you, this jam tastes exactly like carrot cake, without all of the fat (and accompanying calories).  Mix a few tablespoons into a cup of low fat yogurt for a quick fruit dip, or spread it on toasted slices of Easter Bread.  You’re going to love this!

A note about color:  I add brown sugar to Carrot Cake Jam because I like the warm depth of flavor that brown sugar imparts.  I don’t mind the resulting, darker jam color.  If you’d prefer a bright orange Carrot Cake Jam, along with a lighter flavor, simply substitute the 2 cups of brown sugar for an additional 2 cups of white sugar.

picture565Ingredients (makes 9 half-pint jars)

3 cups finely shredded carrots (about 4 large carrots)

1 1/2 cups finely chopped, peeled pear (1 large or 2 small pears)

1 15 ounce can crushed pineapple in natural pineapple juice (do not drain)

picture5662 tablespoons lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon freshly ground nutmeg

7 tablespoons powdered pectin

picture5672 cups dark brown sugar

4 cups white sugar

1/2 teaspoon coconut extract

Directions

Step 1) Combine finely shredded carrots, finely chopped pear, undrained pineapple, picture569lemon juice, cinnamon, cardamom, and nutmeg in a large pot.  Bring to a boil while stirring frequently.  Reduce heat and simmer, covered, for 20 minutes.  Stir occasionally.

Step 2) Remove from heat.  Mix pectin into 1 cup of white sugar, and add to pot.  Stir until pectin and sugar dissolve.

Step 3) Bring pot to a boil, stirring constantly.  Add remaining 3 cups of white sugar and 2 cups of brown sugar.  Stir over medium-high heat until the pot comes to a full boil that cannot be stirred down.  Boil for 1 minute, then remove from heat.

Step 4) Ladle jam into sterilized canning jars.  Wipe rims and cover with lids and bands.  Process jars in a boiling water bath for 10 minutes.  Let sit on protected countertop for 24 hours before giving as gifts (or eating with a spoon, right out of the jar!).