Source: Powerhouse Productions/CLEO TV / Courtesy of Powerhouse Productions
Instructions
Ingredients for Pancakes:
1½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp salt
1 cup buttermilk
2 large eggs
3 tbsp brown sugar
2 tbsp melted butter
1 tsp vanilla extract
¾ cup grated carrots (about 1 large carrot)
Optional: ½ cup chopped walnuts or pecans
Ingredients for Cream Cheese Glaze:
4 oz cream cheese, softened
2 tbsp milk
1 tbsp maple syrup, or powdered sugar to taste
½ tsp vanilla extract
Method:
In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In a separate, smaller bowl, whisk the buttermilk, eggs, brown sugar, melted butter, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined. The batter should still have some lumps. Fold in the grated carrots and chopped nuts.
Heat a nonstick skillet or griddle over medium heat. Add butter to grease the surface. Pour ¼ cup of batter per pancake onto the heated surface. Cook for 2 to 3 minutes, or until the edges are set and bubbles appear on top. Flip and cook for another 1 to 2 minutes, until golden brown.
Whisk the softened cream cheese in a medium bowl until smooth. Add the milk, maple syrup, and vanilla extract and whisk until the mixture is smooth and runny. Stack the warm pancakes on a plate. Drizzle generously with the cream cheese glaze and top with extra chopped nuts, if desired.
