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Carrot Pancakes with Cream Cheese Spread

From Statesboro Market2Go

<p>An easy and sweet breakfast treat that uses locally grown carrots! Goes well with eggs, coffee, and grits. If you don&#8217;t want to do the cream cheese spread, consider topping the pancakes with honey or whipped cream instead. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 4

1 1/4 cups All-purpose flour
2 tablespoons Pecans (finely chopped)
2 teaspoons Baking powder
1 teaspoon Cinnamon
1/4 teaspoon Salt
1/4 teaspoon Ground ginger
1 Egg (beaten)
1/3 cup Brown sugar
1 cup Milk
1 cup Grated carrot
1 teaspoon Vanilla extract
2 tablespoons Milk
1/2 teaspoon Vanilla extract
4 ounces Cream cheese (softened)
1/4 cup Confectioner's sugar
1 dash Cinnamon
Honey for topping (if desired)
Whipped cream for topping (if desired)
Grits (as side, if desired)
Eggs (as side, if desired)
And a good cup of coffee!

Step by Step Instructions
  1. Combine the flour, pecans, baking powder, cinnamon, salt, and ginger in a bowl. In a separate bowl, combine the egg, brown sugar, milk, carrots, and vanilla, then stir the wet mixture into the dry ingredients.
  2. Pour the batter onto a hot greased griddle or pan in 1/4 cupfuls. Flip the pancakes over when the tops bubble. Cook until both sides are a golden brown. Serve with toppings and sides of choice.
  3. For the cream cheese topping: Combine the milk, vanilla, cream cheese and confectioners' sugar in a blender. Transfer it to a small bowl and add the cinnamon. Serve with the pancakes.