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    Carrot Pancakes


    Source of Recipe


    toh

    List of Ingredients




    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
    1 egg, lightly beaten
    1/3 cup packed brown sugar
    1 cup milk
    1 cup grated carrots
    1 teaspoon vanilla extract


    CREAM CHEESE SPREAD:
    4 ounces cream cheese, softened
    1/4 cup confectioners' sugar
    2 tablespoons milk
    1/2 teaspoon vanilla extract
    Dash ground cinnamon

    Recipe



    In a bowl, combine the first six ingredients. Combine the egg, brown sugar, milk, carrots and vanilla; mix well. Stir into the dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.

    Meanwhile, place the cream cheese, confectioners' sugar, milk and vanilla in a blender or food processor; cover and process until smooth. Transfer to a bow; sprinkle with cinnamon. Serve with pancakes. Yield: 4 servings.

 

 

 


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