Carrot Cake Pancakes
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 cups finely shredded carrots
1/4 cup
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
1/4 cup unsalted butter, softened
2 cups powdered sugar
1/3 cup milk
1/2 tsp vanilla extract
Directions
Melt butter in a 10-inch skillet over medium-high heat. Once butter is melted add carrots and saute just until tender, about 3 minutes. Remove from heat and set aside until cool .
Heat an electric griddle to 375 degrees .
In a medium mixing bowl whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt for 20 seconds.
In a separate mixing bowl whisk together buttermilk, milk, brown sugar, eggs and vanilla.
Add carrot mixture to buttermilk mixture and whisk to combine. Add flour mixture into buttermilk mixture and whisk just until combined .
Butter griddle or skillets and drop about 1/3 cup batter at a time onto griddle then spread into an even round, about 5-inches wide. Cook until bottom is golden brown then flip and cook opposite side until golden brown. Repeat process until all of the batter has been used up. Serve warm topped with cream cheese glaze and pecans.
In a mixing bowl using an electric hand mixer cream together cream cheese and butter until smooth and fluffy. Mix in powdered sugar, milk and vanilla extract.