Breakfast twist! Try carrot cake, bacon pancakes

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:

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:

Banana butter pancake topping

Ingredients

    • 1 banana
    • 1/2 pound butter

Preparation

Baking Directions:

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:

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