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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
2 tablespoons finely chopped pecans |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
1 egg, lightly beaten |
1/3 cup packed brown sugar |
1 cup milk |
1 cup grated carrots |
1 teaspoon vanilla extract |
cream cheese spread: |
2 tablespoons milk |
1/2 teaspoon vanilla extract |
4 ounces cream cheese, softened |
1/4 cup confectioners' sugar |
dash ground cinnamon |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
3. Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes. Yield: 4 servings.
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