Mom's Day Ultimate Carrot Cake Pancakes with Butter Toffee Sour Cream Syrup
Nothing says, "I love you Momma!" Nothing really says it...except breakfast in bed...and pancakes that you made with love for your favorite lady in the world!
Our Moms love carrot cake. Let's face it, it may be a little difficult for kids to make a carrot cake. There's baking involved. However, these Carrot Cake Pancakes with homemade Butter Toffee Sour Cream Syrup are totally simple with a little adult supervision. Plus, they're something you can put together in no time! Here' our chef's favorite recipe using our Texas Pure Milling Unbleached Baking Mix. Mom will love them!
Mom's Day Ultimate Carrot Cake Pancakes
1 ½ cup Texas Pure Unbleached Baking Mix
¼ cup fine chopped toasted pecans (optional)
¼ cup toasted coconut
1 cup buttermilk or milk
½ cup fine shredded carrots
Combine baking mix, pecans and coconut in a medium sized mixing bowl. In a separate bowl, combine the wet ingredients and mix well.
Combine the wet and the dry ingredients. Cook on a hot oiled griddle until bubbles come to the top, flip pancakes and cook on the other side.
Serve hot with Butter Toffee Sour Cream syrup.
Butter Toffee Sour Cream Syrup
1/2 cup fat free sour cream 2 Tbsp. butter 2 cups brown sugar 2 tsp. cornstarch 1/4 cup hot water
1 tsp. vanilla
Combine all the ingredients in a sauce pan. Bring to a boil and boil 2 minutes until sugar is dissolved. Stir well. Serve warm over hot pancakes.
Store any un-used portion in the fridge. Yields: 1 1/2 cups.
Happy Mother's Day!