Carrot Pancakes with Cream Cheese Spread

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • Pancakes:
  • 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
  • Dash nutmeg
  • 1 egg, lightly beaten
  • 1/3 cup packed brown or granulated sugar
  • 1 cup milk
  • 2 cups finely grated carrots
  • 1 teaspoon vanilla extract
  • Cream cheese spread:
  • 4 ounces cream cheese
  • 1/4 powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 dash ground cinnamon
Directions

In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.

In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.

Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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