Carrot Cake Pancakes With Maple-Cream Cheese Drizzle And Toasted Pecans
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Pumpkin Pie Spice1 tsp
Baking Soda1 tsp
Fine Sea Salt2 large
Egg1.5 cups
Buttermilk1 tsp
Pure Vanilla Extract230 g
Cream Cheese (softened)4 tbsps
ButterDirections:
1
For the pancakes: Preheat the oven to 200 degrees F
2
Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl
3
Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl
4
Add the carrots and orange zest, if using, and mix until smooth
5
Add the wet ingredients to the dry ingredients
6
Fold in the ginger and pecans, if using, and mix until just combined
7
Cover and refrigerate for at least 30 minutes and up to 3 hours
8
Heat a large nonstick skillet or griddle over medium heat
9
Coat the skillet with cooking spray or brush with melted butter
10
Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula
11
Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes
12
Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute
13
Repeat with the remaining batter
14
Keep the cooked pancakes warm in the oven on a baking sheet, if desired
15
For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes
16
To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle
17
Sprinkle with chopped walnuts or pecans, if using