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Carrot Pancakes with Cream Cheese Spread




Source of Recipe


the web


List of Ingredients




1 1⁄4 cups flour
2 tablespoons finely chopped pecans, optional
2 teaspoons baking powder
1 teaspoon ground cinnamon
1⁄4 teaspoon salt
1⁄4 teaspoon ground ginger
1 egg, lightly beaten
1⁄3 cup packed brown or granulated sugar
1 cup milk
1 cup grated carrots
1 teaspoon vanilla extract
Cream Cheese Spread
4 oz. cream cheese, softened
1⁄4 cup powdered sugar
2 tablespoons milk
1⁄2 teaspoon vanilla extract
1 dash ground cinnamon



Recipe



In a bowl, combine the first 6 ingredients.

Combine egg, brown sugar, milk, carrots and vanilla in another bowl; mix well. Stir carrot mixture into dry ingredients just until moistened.

Pour batter by 1⁄4th cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; flip and cook until golden brown.

For topping, place cream cheese, powdered sugar, milk and vanilla in food processor; cover and process until smooth. Transfer to a bowl; sprinkle with cinnamon. Serve with pancakes.

Makes 12 pancakes