CARROT CAKE PANCAKES WITH MAPLE-CREAM CHEESE DRIZZLE AND TOASTED PECANS
Steps:
- 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. 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.
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