Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans
Yields: About 14 pancakes
1½ cups AP flour
4 tablespoons pure cane sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon fine sea salt
2 large eggs
1 ½ cups buttermilk
3 tablespoons unsalted butter, melted and cooled
½ teaspoon pure vanilla extract
1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium sized carrots)
1 teaspoon finely grated orange zest, optional
¼ cup finely diced candied ginger
¼ cup finely chopped toasted pecans or walnuts
Cooking spray or melted butter for making pancakes
1. Whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spices, salt in a large bowl.
2. Whisk together the eggs, buttermilk, melted butter, vanilla extract, carrots and orange zest in a large bowl until smooth. Add the wet ingredients to the dry ingredients, fold in the ginger and pecans and mix until just combined. Cover and refrigerate for 30 minutes.
3. Heat a large nonstick skillet or griddle over medium heat. Coat pan with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute longer or until bottoms are lightly browned. Repeat with remaining the batter. Keep warm in a 200 degree oven on a baking sheet if desired. Stack and drizzle with maple-cream cheese drizzle and sprinkle with chopped pecans.
Maple-Cream Cheese Drizzle
4 ounces softened Philadelphia cream cheese
1 cup grade B pure maple syrup
Combine cream cheese and maple syrup in the bowl of a stand mixer fitted with the whip attachment until combined, about 1 minute. Transfer to a bowl, pop in the microwave for about 45 seconds until just warmed through and easy to drizzle.