Wednesday, June 3, 2009

Carrot Cake Pancakes

Carrot Cake Pancakes
2 1/2 C. all-purpose flour
4 T. finely chopped pecans
4 t. baking powder
2 t. ground cinnamon
1/2 t. salt
1/2 t. ground ginger
Dash nutmeg
2 eggs, lightly beaten
2/3 C. packed brown or granulated sugar
2 3/4 C. buttermilk
3/4 C. milk
2 C. finely grated carrots
1 1/2 C. golden raisins
Cream Cheese Spread
8 oz. cream cheese-soft
1/2 C. powdered sugar
1/3 C. milk
1 t. vanilla
Dash ground cinnamon
In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg. In a separate bowl, combine eggs, sugar, milk, carrots, buttermilk and milk; mix well. Stir carrot mixture into dry ingredients until moistened. Pour batter by ¼ cupful onto a greased hot griddle. Turn when bubbles form on the top of pancakes; flip and cook until golden brown. For topping, blend cream cheese, powdered sugar, milk and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.

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