Breakfast twist! Try carrot cake, bacon pancakes

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Matt and Savannah flip bacon pancakes

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Americans love their pancakes, but why not try a different approach to the breakfast favorite? Jodie Rogers, executive chef at Deer Valley Resort in Park City, shares her recipes for carrot cake and bacon pancakes.

Deer Valley's carrot cake pancakes

Ingredients

  • For the pancakes:

    • 2 cups all purpose flour
    • 2 1/4 cups buttermilk
    • 2 eggs
    • 1 tablespoon + 1 teaspoon of olive oil
    • 1 tablespoon + 1 teaspoon of sugar
    • 2 teaspoon baking powder
    • 1 teaspoon vanilla
    • 1 teaspoon salt
    • 1/8 cup water
    • 1 cup fresh peeled carrots, finely grated (lay on a baking sheet to air dry for approx. 15 minutes)
    • 1/2 cup dried carrots, finely grated (for garnish)
    • 3/4 cups toasted walnuts, chopped
    • 2 tablespoons ground cinnamon
  • For the frosting:

    • 1/2 lb butter, soft
    • 2 lb. cream cheese
    • 1/4 teaspoon vanilla
    • 1 pinch of salt
    • 1 1/4 lbs powdered sugar

Preparation

Baking Directions:

To make the pancake: In a separate bowl, mix the dairy, eggs, oil and vanilla. Pour the wet ingredients into the dry ingredients and stir together. Take half of the batter and add in the grated carrots, half of the toasted walnuts and cinnamonOver medium heat, pour the pancake batter onto the pan. Once bubbles form and burst on the top of the pancake, it is time to flip. Only flip pancakes once. After another 3-4 minutes, the pancake is cooked. Remove onto a plate and either eat, or place the plate in the oven on warm to keep the pancakes hot until you are finished cooking all of them. These pancakes take longer to cook due to the extra moisture from the carrots.Serve three pancakes stacked with dried carrots and walnuts sprinkled on top. Top with Deer Valley's cream cheese frosting.To make the frosting:Beat butter until very soft and smooth. If butter is not smooth before adding cream cheese, there will be lumps. Scrape sides several times so that no lumps remain.  Add cream cheese and beat well. Scrape again several times so that cream cheese and butter are very smooth but do not overbeat.Add vanilla, salt and powdered sugar. Mix 1 minute on first speed. Scrape bowl well and mix on third speed for about 30 seconds. Don't overbeat as it tends to make the frosting runny.

Deer Valley's bacon pancakes
Servings:

10 four-inch pancakes

Ingredients

    • 2 cups all purpose flour
    • 2 1/4 cups buttermilk
    • 2 eggs
    • 1 tablespoon and 1 teaspoon olive oil
    • 1 tablespoon and 1 teaspoon sugar
    • 2 teaspoon baking powder
    • 1 teaspoon vanilla
    • 1 teaspoon salt
    • 1/8 cup water
    • 3-4 bacon slices

Preparation

Baking Directions:

Slice the bacon into small pieces and fry it over medium-high heat until it is the crispiness that you desire. When finished drain on a paper towel. While the bacon is cooking, mix the flour, sugar, baking powder and salt into a bowl. In a separate bowl, mix the dairy, egg, oil and vanilla. Pour the wet ingredients into the dry ingredients and stir togetherOver medium heat, pour the pancake batter onto the pan. Immediately after you pour the batter, sprinkle a hand full of bacon bits onto the pancake. You could mix the bacon directly into the batter, but I have found that you get better distribution if you sprinkle it on this way.Once bubbles form and burst on the top of the pancake, it is time to flip. Only flip pancakes once. After minute or two, the pancake is cooked. Remove onto a plate and either eat, or place the plate in the oven on warm to keep the pancakes hot until you are finished cooking all of them.

Banana butter pancake topping

Ingredients

    • 1 banana
    • 1/2 pound butter

Preparation

Baking Directions:

Whip together and serve on pancakes.

Elderberry compote pancake topping

Ingredients

    • 1 pint fresh elderberries
    • 1 pint fresh (or frozen) strawberries- washed, trimmed and sliced
    • 1/4 cup water
    • 2 tablespoons granulated sugar
    • 1/2 pint fresh blackberries
    • 1/2 pint fresh blueberries
    • 1/2 pint fresh raspberries
    • 1 splash of Grand Marnier
    • 1/8 teaspoon vanilla extract
    • Honey to taste

Preparation

Baking Directions:

Combine water and sugar in medium sauce pan. Cook while stirring until sugar is dissolved and syrup is clear. Add half of the elderberries, strawberries and honey. Cook until berries are soft. Remove from heat and add Grand Marnier and vanilla extract. Put remaining elderberries, strawberries, raspeberries and blueberries in another pan. Pour syrup over berries and mix lightly so as not to break up berries. Chill overnight.

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