Carrot Cake Pancakes with Cream Cheese Butter
If bulgur and soy milk (found in any health food store) are not usually in your kitchen cupboard, they will become staple ingredients once you make these pancakes — ideal for a weekend when there’s time for a leisurely breakfast or brunch. — Rabbit Hill Inn, Lower Waterford, Vermont
Yield: Serves 4.
- 1/2 cup bulgur (cracked wheat)
- 1-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/3 cup firmly packed brown sugar
- 4 teaspoons baking powder
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 egg whites
- 2 cups soy milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1-1/2 cups shredded carrot
- 1/2 cup chopped walnuts or pecans
- Cream Cheese Butter (recipe follows)
Soak the bulgur in 1 cup water for 45 to 60 minutes, then drain. (The larger the grains, the longer it will take; this can be done the night before, but refrigerate after draining.)
Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, allspice, cinnamon, and salt in a large bowl. In a small bowl, beat together the egg whites, soy milk, oil, and vanilla. Fold the wet ingredients into the flour mixture, then fold in the carrot, nuts, and bulgur.
Cook on a lightly greased griddle and serve with Cream Cheese Butter.
Cream Cheese Butter
- 1/2 cup butter or margarine, softened
- 1 small package (3 ounces) cream cheese, softened
- 1/4 cup maple syrup
In a small bowl, beat the butter or margarine, cream cheese, and maple syrup until smooth. For a special effect, we like to put this in a pastry bag and pipe it onto the pancakes.