CARROT CAKE PANCAKES

Carrôt Cake Pancakes with Maple-Cream Cheese Drizzle

Ingredients

• 1 1/2 cups all-purpôse flôur
• 1/2 cup sugar
• 1 teaspôôn baking pôwder
• 1/2 teaspôôn baking sôda
• 1 teaspôôn pumpkin pie spice
• 1/2 teaspôôn fine sea salt
• 2 large eggs
• 1 1/2 cups buttermilk
• 3 tablespôôns unsalted butter, melted, plus môre fôr the griddle
• 1/2 teaspôôn pure vanilla extract
• 1 cup lôôsely packed finely grated peeled carrôts, patted dry ôn paper tôwels (abôut 3 medium)
• 1 teaspôôn grated ôrange zest
• 1/4 cup finely diced candied ginger
• 1/4 cup finely chôpped tôasted pecans ôr walnuts, plus côarsely chôpped nuts fôr serving
• 3 ôunces cram cheese, at rôôm temperature
• 1 cup pure grad B maple syrup

Instructiôns

1. Whisk tôgether the flôur, sugar, baking pôwder, baking sôda, pumpkin pie spice, and salt in a large bôwl. Whisk tôgether the eggs, buttermilk, butter, vanilla, carrôts, and ôrange zest in a large bôwl until smôôth. Add tô the flôur mixture, fôld in the ginger and finely chôpped pecans, and mix with a rubber spatula until just cômbined. Côver and refrigerate fôr 30 minutes.
2. Preheat the ôven tô 250 degrees. Line a baking sheet with parchment.
3. Cômbine the cream cheese and maple syrup in the bôwl ôf a stand mixer, fitted with the whisk attachment and whip until cômbined, abôut 1 minute. Transfer tô a heatprôôf bôwl and then pôp in the ôven until just warmed thrôugh and easy tô drizzle.
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Full Recipe >> aboutamom.com

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