CARROT CAKE PANCAKES

By JASON_MARY

Ingredients

• PANCAKES:
• 1 C FLOUR
• 1 TSP BAKING POWER
• 1/2 TSP BAKING SODA
• 1/2 TSP SALT
• 1/2 TSP CINNAMON
• 1/2 TSP NUTMEG
• 1/8 TSP GINGER
• 2 TBSP WALNUT (CHOPPED, OPTIONAL)
• 2 TBSP RASINS (OPTIONAL)
• 1 EGG
• 2 TBSP BROWN SUGAR
• 1 C BUTTERMILK
• 1 TSP VANILLA
• 2 C CARROTS(GRATED FINELY)
• 3 TBSP BUTTER(FOR GRIDDLE)
• CREAM CHEESE TOPPING:
• 4 OZ CREAM CHEESE
• 1/4 C POWDER SUGAR
• 2-3 TBSP MILK
• 1/2 TSP VANILLA
• DASH CINNAMON

Preparation

Step 1

PLACE A RACK IN THE UPPER THIRD OF YOUR OVEN AND PREHEAT TO 200 DEGREES. THIS WILL KEEP THE PANCAKES WARMED AS THEY ARE FRIED IN BATCHES.

TO MAKE THE PANCAKES: IN A LARGE BOWL, WHISK TOGETHER FLOUR, BAKING POWDER, BAKING SODA, SALT, CINNAMON, NUTMEG, GINGER AND IF USING NUTS AND RAISINS. IN A SMALL BOWL, WHSIK TOGETHER THE EGG, BROWN SUGAR, BUTTERMILK AND VANILLA. STIR IN CARROTS. STIR CARROT MIXTURE INTO DRY INGREDIENTS, STIRRING UNTIL JUST INCORPORATED. LET REST FOR 5 MINUTES WHILE YOU MAKE TO THE CREAM CHEESE TOPPING.

TO MAKE CREAM CHEESE TOPPING: IN A SMALL BOWL, BEAT THE CREAM CHEESE UNTIL FLUFFY AND LUMP FREE. WHISK IN POWDERED SUGAR, TWO TABLESPOONS MILK, VANILLA AND CINNAMON. IF YOU'D LIKE THE MIXTURE THINNER, ADD THE REMAINING TABLESPOON OF MILK.

OVER MEDIUM HEAT, MELT 1 TABLESPOON BUTTER IN A CAST-IRON SKILLET OR GRIDDLE PAN. SPOON 2 TABLESPOONS BATTER INTO THE HOT PAN PER PANCAKE, FLIPPING ONCE, UNTILPANCAKES ARE GOLDEN ON BOTH SIDES, ABOUT 2 MINUTES PER SIDE. TRANSFER FINISHED PANCKAES TO A SERVING DISH OR TRAY IN THE OVEN, TO KEEP WARM WHILE YOU REPEAT THE PROCESS WITH THE REMAINING BATTER, ADDING MORE BUTTER AS NEEDED.

SERVE WAARM WITH CREAM CHEESE CHEESE TOPPING.