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Carrot cake pancakes with roasted pineapple and cheesecake mousse
I love when a recipe sounds fancy but is, in fact, all kinds of easy to replicate. These are what you’ll make when you’re craving sweet pancakes but want something more than your regular buttermilk stack. They’ve got all my favourite elements of a classic carrot cake - cinnamon, pineapple, grated carrot (not the gross purée you sometimes see), and a sweet cream cheese element. A few shortcuts: 1) the cheesecake mousse holds well in the fridge for up to 2 days; 2) feel free to buy pre-peeled and cored pineapple from the grocery store – just chop it up into bite-sized bits; 3) the roasted pineapple topping can be made up to 2 days in advance, just cover and refrigerate, and reheat before serving.
SERVES
10
Ingredients
Cheesecake Mousse
- ¼ cup whipping cream (35% fat)
- ½ cup cream cheese, room temperature
- ¼ cup sugar
- ¼ teaspoon vanilla
Roasted Pineapple
- 2 tablespoons unsalted butter
- ¼ cup brown sugar, packed
- 1 teaspoon cinnamon
- 3 tablespoons water
- 1 fresh pineapple, peeled, cored, and chopped into bite-sized bits
Carrot Cake Pancakes
- 1 ¼ cup milk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- 1 large egg
- 2 tablespoons canola oil, plus more for cooking pancakes
- 1 cup grated carrot (grated on large holes)
- 1 ¼ cup all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- 2 teaspoons cinnamon
- ¼ cup brown sugar, packed
- Maple syrup for serving, if desired (though I think they’re sweet enough as it is!)
Directions
Cheesecake Mousse
- In a medium-sized mixing bowl add whipping cream. Whip with an electric mixer or whisk until stiff peaks form.
- In a second mixing bowl beat the cream cheese, sugar, and vanilla until light and fluffy. Gently, use a rubber spatula to fold whipped cream into cream cheese mixture until combined. Refrigerate until needed.
Roasted Pineapple
- Heat a non-stick or cast-iron pan over medium heat. Once heated, add butter, brown sugar, and cinnamon. Stir and cook for 1 minute.
- Add pineapple and water, stir to incorporate. Cook 5 minutes until pineapple is tender and a sauce develops in the pan. If saving for later, cool to room temp, cover, and refrigerate. Otherwise, set aside while you complete other recipe steps and serve warm.
Carrot Cake Pancakes
- In a measuring cup or small bowl add the milk and vinegar. Let stand 10 minutes. Don’t mind if it curdles a little, it’s all part of the faux-buttermilk-making process.
- Preheat oven to 200°F. Line a baking tray with a wire rack or a layer of paper towels.
- In a medium-sized mixing bowl whisk together the milk, vanilla, egg, and oil. Stir in grated carrot.
- In another mixing bowl whisk together the flour, baking powder, salt, cinnamon, and brown sugar. Pour into wet ingredients bowl and stir just until combined. Let batter sit 5-10 minutes to relax before cooking (this makes for tender pancakes).
- Heat a cast-iron or non-stick pan, or a griddle over medium-low heat. Once heated add a thin layer of oil to the pan and spoon ¼ cup of batter per pancake, leaving space around each for easy flipping. Cook on this first side until little bubbles form on the surface, about 2 minutes. Flip and cook an additional 2 minutes approx. until golden brown and cooked through on both sides.
- Transfer cooked pancakes to prepared baking sheet in preheated oven to hold warm until service.
Serving/Assembly
- Top warm pancakes with warm pineapple sauce, and then a dollop of cheesecake mousse. Add a drizzle of maple syrup if desired and enjoy immediately.
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