Carrot Cake Pancakes with Cinnamon Cream Cheese

40m

3 tbsp
cream cheese, room temperature
2 tsp
cinnamon
1 1/4 tsp
vanilla extract (with 1/4 tsp in the cream cheese)
a squeeze
lemon
2 tsp
brown sugar
2 cups
carrots, grated
1 cup
milk
1 tsp
lemon juice or apple cider vinegar
a dash
of butter or oil, to coat the griddle
1 cup
whole wheat pastry flour
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
1
egg
1 tbsp
molasses or honey
1/4 cup
pecans, chopped
a dash
maple syrup or honey
  1. Make the cinnamon cream cheese first by vigorously stirring the cream cheese, 1/2 of the cinnamon, vanilla, squeeze of lemon and brown sugar until well combined and smooth. Set aside.

  2. Next, make the pancakes.
    On the fine holes of a box grater, grate the carrots.
    In a small bowl or liquid measuring cup, stir together milk and lemon juice or apple cider vinegar. Allow to curdle for 5 minutes.
    Heat a griddle or large skillet over low heat. Lightly grease with butter or vegetable oil.
    In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and the remaining 1/2 of the cinnamon. Set aside.
    Whisk the egg, molasses, and vanilla extract into the curdled milk. Stir the dry mixture into the wet ingredients, and mix until just combined. Fold in the shredded carrots and chopped pecans.

  3. Last, garnish and cook the pancakes.
    Bring the griddle up to medium high, until the butter/oil is bubbling. Pour batter onto hot griddle. You’ll want to keep the portions at 2 tablespoons to 1/4 cup per pancake. You may want to spread the batter out a bit to help the pancakes cook all of the way through. Cook for 2-4 minutes on each side, until golden brown.
    Top pancakes with a dollop of the cinnamon cream cheese mixture and a drizzle of maple syrup. Sprinkle with extra cinnamon if desired.

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