Carrot Cake Pancakes

Ingredients

• 1 1/2 cups finely shredded carrots
• 1/4 cup unsalted butter, diced into 1 Tbsp pieces, plus more for griddle
• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk
• 1/4 cup milk
• 1/4 cup packed light-brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped pecans or walnuts
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/3 cup milk
• 1/2 tsp vanilla extract

Directions

1. Set a 10-inch skillet over medium-high heat and melt the butter in it. Add the carrots and cook, stirring, until they are tender, about 3 minutes. Take the pan off the heat and let the carrots cool; while they do, it’s a fine time to make the glaze.
2. Warm an electric griddle to 375 degrees. If you’re using 2 non-stick skillets instead, wait until the batter is nearly ready, then heat them over medium heat.
3. In a medium mixing bowl, whisk the flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt for 20 seconds.
4. In another mixing bowl, whisk together the buttermilk, milk, brown sugar, eggs and vanilla.
5. Add the carrot mixture to the buttermilk mixture and whisk to blend. Add the flour mixture to the buttermilk mixture and whisk only until combined; don’t get carried away here, or the pancakes won’t be as fluffy.
6. Butter the griddle or skillets, then add about 1/3 cup batter at a time. The batter will be thick, so gently spread each scoop into an even round, about 5-inches wide. Cook until the bottom is golden brown, then flip and cook the other side until golden brown.
7. Continue the same way until you’ve used all of the batter. Serve warm with cream cheese glaze and pecans on top.
8. For the cream cheese glaze, beat the cream cheese and butter in a mixing bowl with an electric hand mixer until smooth and fluffy. Mix in the powdered sugar, milk and vanilla extract.