These
pancakes truly deserve their decadent name. With spicy notes from
cinnamon, nutmeg and ginger, these do taste surprisingly like carrot
cake. I didn't expect that much of the carrot flavor to shine through,
but it does. I really enjoyed these pancakes; almost as much I enjoyed
our Zucchini Waffles
this summer. These pancakes were a win for the entire family. The baby
even ate three pancakes while I was making the rest of our breakfast.
Carrot Cake Pancakes with Maple Cream Cheese Syrup
recipe adapted from Eats Well With Others
2 1/2 cups whole wheat flour, I used freshly ground hard white wheat (if using AP flour, reduce this amount by 1/4-1/2 cup)
1 1/2 tablespoons baking powder
1/3 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 cups buttermilk
2 eggs
2 cups shredded carrots, this was at least 6 medium size carrots
8 ounces cream cheese, room temperature
1/2 - 3/4 cup maple syrup
Whisk
together the flour, baking powder and spices in a small bowl. Mix the
milk, eggs and sugar in a larger bowl. Add the dry ingredients to the
wet ingredients and stir just to combine. Fold in the shredded carrots,
being careful not to over mix.
Heat
the griddle or skillet and melt just a bit of butter in it. Pour the
batter onto the griddle in 1/4 cup increments. Cook carefully on
medium/high heat, just until the surface starts to bubble. Flip the
pancakes carefully and then cook until the other side is golden brown.
Mix
together the cream cheese and 1/2 cup of syrup. Whisk well and continue
to slowly add syrup until the mixture is the thickness that you prefer.
I wanted to be able to pour ours. As a result, I added the higher
amount of syrup to the cream cheese.
Stack your pancakes on a plate and drizzle with maple cream cheese syrup. Enjoy!