• To begin making the carrot cake pancake recipe, first combine the flour, spice mixture, baking powder, baking soda, and salt in a mixing bowl.

  • In another large mixing bowl, whisk together the eggs, sugar, melted butter, curd and milk.

  • Stir in carrots and pineapple.

  • Stir in flour mixture and stir until flour is just combined. If required, add a small amount of milk to make a batter with dripping consistency. Leave for 5-10 minutes.

  • Heat a non-stick pan and grease it with some butter.

  • Place a ladle full of batter on top. Cook over medium heat until bubbles appear around the edges and the bottom of the pancake is golden brown.

  • Carefully flip over and cook for one minute on the other side.

  • Serve your carrot cake pancakes warm with toppings of your choice. Honey, fruits and nuts, a dollop of sweet cream, cream cheese or curd are some of the ingredients in this carrot cake pancake recipe.

  • Serve with carrot cake pancakes Espresso Weekend breakfast.





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