Carrot Cake Pancakes

We are normally a waffle family, not pancake, so any pancakes I make better be special. These fit the bill. The carrot cake spices and textures take ordinary pancakes to the special place. Then the cream cheese frosting makes it extra special. Try these at your next brunch. I hope you like it.

2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
2 eggs
1 1/2 cup buttermilk
2 tablespoons sugar
1/2 cup grated carrot
1/2 cup golden raisins
1/2 cup granulated walnuts
4 ounces Greek cream cheese (it’s tarter than regular)
4 ounces butter
2 cups powdered sugar
3 ounces maple syrup (because pancakes need syrup)

Soak raisins in hot water for 20 minutes.

Beat cream cheese and butter until smooth.

Add one teaspoon of the syrup.

Add powdered sugar until smooth frosting.

Add pinch of salt and mix, then set aside.

In a bowl, add flour, salt, baking powder, ginger, and cinnamon, and mix.

In a second bowl, mix milk, eggs, vanilla, and sugar.

Add to flour mixture and mix until just combined.

Add carrots and walnuts to batter.

Let rest for 20 minutes.

Drain water from raisins and add raisins to batter.

Heat griddle to 350.

Spray with cooking spray or add butter.

Place 1/2 cup of batter on griddle.

When pancake starts to show bubbles on top and edges start to brown, flip.

Let cook until done, about 4 minutes until nicely brown.

Top with cream cheese frosting and syrup.

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