Carrot Cake Pancakes with Cream Cheese Syrup
Carrot Cake Pancakes topped with Cream Cheese Syrup, just the name is enough to make me grin. This is a real breakfast treat.
Foto: Barefeet In The KitchenIngredients
- 2¼ cups all purpose flour
- 1½ tablespoons baking powder
- ⅓ cup sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon kosher salt
- 2 cups buttermilk
- 2 eggs
- 2 cups shredded carrots (this was about 3 large carrots worth)
- vegetable oil or butter, for the griddle or pan (only as needed)
- 8 ounces cream cheese (room temperature)
- ½ cup maple syrup (plus more to taste)
- heavy cream (only as needed)
Steps
Whisk together the flour, baking powder, sugar, cinnamon, nutmeg, ginger, and salt in a small bowl. Whisk together the buttermilk and eggs in a larger bowl.
Add the dry ingredients to the wet ingredients and stir just to combine. Fold in the shredded carrots, being careful not to over mix.
Heat a griddle or skillet and warm just a bit of butter or oil in it. Pour the batter onto the griddle in ¼ cup portions. Cook on medium heat, just until the surface starts to bubble. Flip the pancakes and continue cooking until the second side is golden.
In a medium-sized bowl, beat the room-temperature cream cheese until smooth. Add the syrup and beat again to combine. Taste and add syrup until the desired sweetness is achieved.
Add a splash or two of cream to the bowl and beat again, until the syrup reaches a pourable consistency. If you prefer the syrup to be a little sweeter, you may not need any cream, as it may already be thin enough to pour.
Serve the pancakes warm with syrup and a sprinkling of cinnamon on top.
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