Plain pancakes are just about perfect, but if you want to spice them up, it's easy to do. This week, we'll share some fun pancake recipes. Today's comes from the Washington Post and was adapted from “The New Mayo Clinic Cookbook”
For the pancakes
1 to 1 1/4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon, plus more for garnish
1/2 teaspoon salt
3/4 cup nonfat milk
1/3 cup packed light brown sugar
1 tablespoon canola oil
2 large eggs
1/2 cup finely grated carrot (from about 1 large carrot)
1/3 cup (1 oz.) flaked sweetened coconut
For the sauce
3/4 cup (3 oz.) confectioners' sugar
1/4 cup (2 oz.) tub-style low-fat cream cheese, softened (do not use nonfat)
1 tablespoon nonfat milk
1/2 teaspoon vanilla extract
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For the pancakes: Lightly spoon the flour into dry-measuring cups and level with a knife. Transfer 1 cup of the flour to a large bowl and add the baking powder, cinnamon and salt, stirring to combine.Combine the milk, brown sugar, oil and eggs in a medium bowl, then add to the flour mixture, stirring until smooth. Stir in the carrot and coconut. If the mixture seems too thin, add up to 1/4 cup of the remaining flour.
Use nonstick cooking oil spray to grease a nonstick skillet then place it over medium-high heat. For each pancake, pour in about 1/4 cup of batter, spacing the pancakes at least 1 inch apart. Cook for 2 to 3 minutes or until the tops are marked with bubbles and the edges appear cooked. Carefully turn the pancakes over; cook for 1 to 2 minutes or until the bottoms are lightly browned.
To serve, dust with cinnamon, if desired.
For the sauce: Combine the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl, whisking until smooth and pourable. Transfer to a small serving pitcher to pass separately at the table.