Carrot Pancakes
Quick Cooking
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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.
SERVINGS: 4
CATEGORY: Appetizer
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1-1/4 cups 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:
- 4 ounces cream cheese, softened
- 1/4 cup confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Dash ground cinnamon
Directions:
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.
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.
Meanwhile, place the cream cheese, confectioners' sugar, milk and vanilla in a blender; cover and process until smooth. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes. Yield: 4 servings.