Carrot Cake Pancakes

Could their be a better Easter breakfast?? Probably not. These Carrot Cake Pancakes with Cream Cheese Glaze taste just like a piece of carrot cake! So in additional words I’m totally smitten. Carrot cake for breakfast will be pretty much all of my dreams come true, along with also also I currently have another favorite to add to my weekend breakfast rotation.

These pancakes are soft along with also also fluffy along with also also perfectly moist, they are also perfectly spiced. initially I made them I began with about half the spices along with also also they weren’t near as not bad. the item’s crazy what a bit of cinnamon can do. You may find the method for these pancakes a little out of the norm, as in sauteing a veggie isn’t something you normally do for pancakes. however if you saute the carrots first the item guarantees in which you’ll end with soft fully cooked carrots in your pancakes. along with also also I just used the butter I was going to add to the pancakes so the item’s not like they needed extra butter because of the sauteing. however who am I kidding, we aren’t going for a healthy breakfast here – we are going for a celebratory holiday breakfast here!

Note in which the batter will be pretty thick, once you mix inside dry ingredients the item will thicken right up. With in which said don’t just drop your batter onto the griddle or pan an expect the item to thin out, you’ll have to spread the batter using on offset spatula or just the bottom of the measuring cup you used to drop the batter. additional than in which everything else will be pretty straight forward. currently add them to your Easter brunch menu along with also also just be sure to spoon or drizzle over plenty of in which cream cheese glaze!

Ingredients

• 1 1/2 cups (6.8 oz) finely shredded carrots
• 1/4 cup (2 oz) unsalted butter, diced into 1 Tbsp pieces, plus more for griddle
• 2 cups (10 oz) all-purpose flour
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups (355ml) buttermilk
• 1/4 cup (60ml) milk
• 1/4 cup (2 oz) packed light-brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped pecans or walnuts

Cream Cheese Glaze

• 8 oz cream cheese, softened
• 1/4 cup (2 oz) unsalted butter, softened
• 2 cups (8.4 oz) powdered sugar
• 1/3 cup (80ml) milk
• 1/2 tsp vanilla extract

Directions

• Melt butter in a 10-inch skillet over medium-high heat. Once butter will be melted add carrots along with also also saute just until tender, about 3 minutes. Remove through heat along with also also set aside until cool (currently will be a not bad time to prepare glaze).
• Heat an electric griddle to 375 degrees (or you can use two non-stick skillets to cook the pancakes, wait to preheat over medium heat until you're almost ready to cook them). In a medium mixing bowl whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda along with also also salt for 20 seconds. In a separate mixing bowl whisk together buttermilk, milk, brown sugar, eggs along with also also vanilla. Add carrot mixture to buttermilk mixture (using a spatula to scrape excess butter through pan into bowl) along with also also whisk to combine. Add flour mixture into buttermilk mixture along with also also whisk just until combined (careful not to over-mix or pancakes won't be as fluffy).
• Butter griddle or skillets along with also also drop about 1/3 cup batter at a time onto griddle (batter will be thick) then spread into an even round, about 5-inches wide. Cook until bottom will be golden brown then flip along with also also cook opposite side until golden brown. Repeat process until all of the batter has been used up. Serve warm topped with cream cheese glaze along with also also pecans.
• For the cream cheese glaze:
• In a mixing bowl using an electric hand mixer cream together cream cheese along with also also butter until smooth along with also also fluffy. Mix in powdered sugar, milk along with also also vanilla extract.
• Recipe source: Cooking Classy

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http://www.cookingclassy.com/carrot-cake-pancakes/