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Carrot Cake Griddle Cakes

These griddle cakes use Carrot Cake Jam in place of the sugar, adding warm brown sugar and spice flavor without extra sweetness. You could substitute any jam you like.

1 cup flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup Carrot Cake Jam (half a jar)
¾ c yogurt
⅔ cup milk
3 tablespoons butter, melted and cooled
1 large egg
1 teaspoon vanilla

Pre-heat a griddle on med-low heat. Whisk the flour, baking powder, baking soda and salt together in a large bowl. Combine remaining ingredients in a second bowl. Stir the wet ingredients into the dry ingredients until just combined. The batter will be thicker than typical pancake batter and lumpy, do not overmix. Ladle ¼ cup per pancake onto hot buttered griddle. Cook pancakes for 3-4 minutes per side or until the edges firm and the batter bubbles stop popping. Flip gently. Serve with warm syrup and toasted pecans.