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

CARROT CAKE PANCAKES WITH MAPLE-CREAM CHEESE DRIZZLE AND TOASTED PECANS image

Categories Carrot

Yield 14 pancakes

Number Of Ingredients 19

Pancakes
1Â½ cups AP flour
4 tablespoons pure cane sugar
1 teaspoon baking powder
Â½ teaspoon baking soda
1 teaspoon pumpkin pie spice
Â½ teaspoon fine sea salt
2 large eggs
1 Â½ cups buttermilk
3 tablespoons unsalted butter, melted and cooled
Â½ 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
Â¼ cup finely diced candied ginger
Â¼ cup finely chopped toasted pecans or walnuts
Cooking spray or melted butter for making pancakes
Maple-Cream Cheese Drizzle
4 ounces softened Philadelphia cream cheese
1 cup grade B pure maple syrup

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.