Carrot Pancakes Recipe

By trf0ster

Ingredients

• CREAM CHEESE SPREAD:
• 1-1/4 cups all-purpose flour
• 2 tablespoons finely chopped pecans
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 egg, lightly beaten
• 1/3 cup packed brown sugar
• 1 cup milk
• 1 cup grated carrots
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 4 ounces Kraft Philadelphia® - Cream Cheese, softened
• 1/4 cup confectioners' sugar
• Dash ground cinnamon

Preparation

Step 1

In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

Yield: 4 servings.

Nutrition Facts: 1 serving (2 each) equals 443 calories, 17 g fat (8 g saturated fat), 94 mg cholesterol, 499 mg sodium, 63 g carbohydrate, 3 g fiber, 11 g protein.