With kids going back to school and summer winding down it's a great time to reconsider breakfast staples. We love this recipe for Potlicker Jam Carrot Cake Griddle Cakes as an twist on the classic pancake. Sugar is substituted for the Carrot Jam, boosting flavor while reducing the overall sugar content of the dish. These make a thicker, fluffier pancake so it may be a good idea to keep them on the smaller side for portioning.
Policker Jam Carrot Cake Griddle Cakes
Whisk the dry ingredients together in a large bowl:
- 1 c flour
- 1 -1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Whisk the wet ingredients together in a small bowl:
- 1/2 c Carrot Cake Jam
- 3/4 c yogurt (We use Cabot Greek Yogurt)
- 2/3 c milk
- 3 tbsp butter, melted
- 1 large egg
- 1 tsp vanilla
Stir the wet ingredients into the dry ingredients. The batter will be thick and lumpy. Ladle 1/4 cup per pancake onto hot griddle. Cook pancakes for 3-4 minutes per side or until the edges firm and the batter bubbles stop popping. Flip gently.
This cake batter is thicker than the average griddle cake so be patient when cooking and flip gently otherwise you will end up with cake batter griddle cakes.
Serve with warm syrup and toasted pecans.
