Recipe#2110

Title: Carrot 01

From: tmellen@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Carrot Pancakes 
 Date: 8 Apr 1997 08:43:48 -0600 
 Message-ID: <19970407005600.UAA04549@ladder01.news.aol.com> 

yield: 18 3-in pancakes
 1 cup all-purpose flour
 2 tsp baking powder
 1/4 tsp salt
 1 4 oz jar strained carrots (baby food)
 3/4 cup lowfat milk
 2 tsp brown sugar
 1 egg
 In medium bowl, use wire whisk to stir together flour, baking
 powder, and salt.
 In small bowl combine carrots, milk, sugar, and egg.  Pour wet
 ingredients. into flour mixture; stir w/rubber spatula just until
 blended.  Drop batter (approx. 2 T per pancake) onto hot greased
 skillet.  If batter gets too thick, add a little water.  Fill with
 cream cheese and sprinkle with shredded carrots or toasted coconut,
 if desired.
 To freeze:  Cool pancakes, wrap and freeze for up to 3 months.