LAKEWOOD, Colo. – Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown, raised or processed in the state. This month, Colorado carrots are featured in our Carrot Cake Pancakes recipe.
Available Now…Carrots
Choose carrots that are well-shaped with firm, smooth exteriors and vibrant orange to orange-red color. Tops should be closely trimmed to avoid rapid decay. Carrots are fat free, low in sodium, an excellent source of Vitamin A and a good source of Vitamin C.
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Carrot Cake Pancakes
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.
- 1-1/2 cups Flour
- 4 tsp. Baking Powder
- 1 tsp. Salt
- 1/2 cup Brown Sugar
- 1-1/4 cups 2% Milk
- 1 Egg
- 4 tbsp. Butter, melted
- 1/4 cup Carrot, shredded
- 1/4 cup Raisins
- 1 tsp. Vanilla Paste
- 1/4 cup Pecans, toasted
In a large stainless steel bowl, mix together the flour, baking powder, salt and sugar. Make a hole or well in the center and add the milk, egg, butter, carrot, raisins, vanilla and pecans and mix until combined. Heat a large griddle and add a small amount of butter. Place enough batter to make the size of pancakes you desire. Serve with whipped cream cheese and maple syrup.
Visit www.coloradoagriculture.com [2] for a complete list of recipes.