Carrot Cake Pancakes

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup firmly brown sugar light packed
• 0.3 cup butter melted
• 2 cups buttermilk 
• 40 servings garnish: carrot curls 
• 1 lb carrots finely grated
• 40 servings mascarpone cream 
• 2 large eggs lightly beaten
• 1.8 cups flour all-purpose
• 0.3 cup golden raisins chopped
• 1 teaspoon ground cinnamon 
• 0.5 cup pecans toasted chopped
• 1 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Stir together first 5 ingredients in a large bowl.
2. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients.
3. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done.
4. Place in a single layer on a baking sheet, and keep warm in a 200 oven up to 30 minutes.
5. Serve with Mascarpone Cream.
6. Note: When using a griddle, heat it to 35
7. Tip: For tender pancakes, don't overmix the batter; it should be lumpy.