Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Name: How to cook Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Brenda

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Ingredient

1 large

packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)

1 tsp

finely grated orange zest, optional

1 tbsp

finely chopped toasted pecans or walnuts, optional, plus more for garnish

Cooking spray or melted butter

8 oz

Cooking instructions

* Step 1

In mixing bowl, Mix pancake mix and pumpkin pie spice with water as directed on package.

* Step 2

Add the carrots and orange zest, if using, and mix until smooth.

* Step 3

Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.

* Step 4

Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.

* Step 5

For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.