Here’s the recipe for the Carrot Cake Soufflé Pancakes that I promised you guys. These pancakes were, oh, so amazing. In fact, I loved them so much, I asked the Executive Chef at Twin Farms if he’d be willing to share the recipe with me, and, thankfully, he agreed. I hope you enjoy them as much I did!
Basic Soufflé Pancake Mix:
- 2 cups all-purpose flour
- 3 tsp. baking powder
- 2 TBS granulated sugar
- 1/2 TBS salt
- 4 eggs, separated
- 1 ½ TBS. vanilla extract
- ½ tsp. almond extract
- 2 cups whole milk
Carrot Cake Pancake add:
- ½ – ¾ cups finally grated carrots
- 1/3 cup raisins, dark and golden
Spice mix:
- 1 TBS. Cinnamon
- ½ tsp. Ground Ginger
- Pinch Nutmeg
- Pinch Clove
Whisk together flour, baking powder, salt and sugar. Blend well, do not sift.
Combine the yolks, vanilla, almond, and milk in mixing bowl. In separate bowl, whip egg whites to firm peaks. While whites are whipping, stir yolk mixture into flour mixture. Next combine carrots, raisins and spice mix into pancake base. Fold the egg whites into batter gently, until just combined. Do not over mix!
Spoon batter onto griddle and brown on both sides. Finish in 350° oven until center is cooked. Approximately 8 minutes.
Recipe from Twin Farms
