Carrot Cake Pancakes With Sweet Orange Cream

Total Time: 25 mins Preparation Time: 9 mins Cook Time: 16 mins

Ingredients

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar, sifted
• 3 tablespoons milk
• 1 teaspoon orange zest (from 1 orange)
• 1 cup all-purpose flour (~5 oz.)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 2 tablespoons pecans, chopped
• 1 egg, beaten
• 2 tablespoons light brown sugar
• 1 cup milk
• 1/2 teaspoon vanilla extract
• 2 cups grated carrots
• 4 tablespoons butter
• 1 1/2 tablespoons pecans, chopped for garnish (optional)

Recipe

• 1 orange cream.
• 2 in a small bowl, mix together the ingredients and reserve until ready to serve.
• 3 pancakes.
• 4 adjust oven rack to middle position. preheat oven to 200 degrees f. place a rack set in a rimmed baking sheet in the oven.
• 5 in a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and 2 tablespoons chopped pecans.
• 6 in a separate bowl, whisk together the egg, brown sugar, milk, and vanilla.
• 7 add about 1/3 of the dry mixture to the wet mixture and mix just until combined. repeat until all dry mixture has been incorporated.
• 8 fold in carrots.
• 9 melt 1 tablespoon butter in a skillet over medium-high heat.
• 10 add batter using a 1/4 cup scoop, fitting as many as desired as long as they don't touch.
• 11 when bubbles begin to form on the surface of the pancake, flip the pancake and continue to cook until pancakes have browned, about 3 minutes.
• 12 set cooked pancakes on rack in rimmed baking sheet in oven while you cook remaining pancakes. repeat from step 9.
• 13 serve pancakes with orange cream and additional pecans.