Hot Cross Carrot Cake Pancakes
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Hot Cross Carrot Cake Pancakes

Spiced, tender pancakes slipping around on dollops of a smooth brown sugar cream cheese spread. Carrot cake just became acceptable for Easter brunch! See my blog post here: http://indigoscones.blogspot.com/2013/03/hot-cross-carrot-cake-pancakes.html

Ellen B.

Ingredients

6-serving
  1. 1 Cup Flour
  2. 1 Teaspoon Baking Powder
  3. 1/2 Teaspoon Baking Soda
  4. 1/2 Teaspoon Salt
  5. 1/2 Teaspoon Cinnamon , ground
  6. 1/2 Teaspoon Nutmeg , freshly - grated
  7. Pinch Ginger , ground
  8. Pinch Allspice
  9. Pinch Cardamom , ground
  10. 2 Tablespoons Walnuts , chopped
  11. 2 Tablespoons Raisins
  12. 1 Egg Large
  13. 2 Tablespoons Brown Sugar
  14. 1 Cup Buttermilk
  15. 1 Teaspoon Vanilla Extract
  16. 2 Cups Carrots , finely grated
  17. 3 Tablespoons Butter greasing , for
  18. 4 Ounces Cream Cheese , softened
  19. 2/3 Cup Sugar Powdered
  20. 1 Tablespoon Brown Sugar
  21. 2 Tablespoons Heavy Cream
  22. Pinch Cinnamon , ground
  23. Drizzle Vanilla extract
  24. Maple syrup for topping , if desired

Method

45 mins
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    To make the pancakes, preheat the oven to 200 degrees F, so you can keep the pancakes warm between batches. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cardamom. Add the nuts and raisins, if using.

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    In a small bowl, whisk together the egg, brown sugar, buttermilk, and vanilla. Add the carrots. Pour the buttermilk mixture into the flour mixture and stir until just combined. Let rest for 5 minutes.

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    Meanwhile, make the cream cheese spread. Place the softened cream cheese in a small bowl and beat with a fork until smooth. Stir in the powdered sugar, brown sugar, heavy cream, cinnamon, and vanilla extract.

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    If piping crosses, fit a piping bag with a large, plain tip; or grab yourself a sandwich bag. Fill the bag with the cream cheese mixture (if using a sandwich bag, snip off the corner just before piping).

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    Place a medium skillet over medium heat, and melt 1 tablespoon of the butter in it. Spoon about 2 tablespoons of batter into the pan and spread thin. When bubbles begin to form and pop, the pancake is ready to flip. Cook each side until golden, about 2 minutes.

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    As you cook, place the completed pancakes onto an ovenproof plate/platter and place in the warm oven. Continue cooking pancakes, adding more butter as needed.

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    Serve warm with cream cheese spread and syrup, if desired. Best served immediately.

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