Carrot Cake Pancakes with Cream Cheese Frosting – Gemma’s Greater Bolder Baking 

Creator:  Gemma Stafford

Servings:  4

Substances

• 1 ¼ cup (6oz/180g) all goal flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon floor cinnamon
• ¼ Cup (1 ½ oz / 45g) brown sugar*
• 1 ¼ cup (10oz/280g) milk
• 1 teaspoon vanilla extract
• 2 cup (5 ½ /150g) carrots, peeled chopped
• 2 tablespoons raisins
• 1 egg
• 2 tablespoons vegetable oil
• Cream Cheese Frosting ½ pack (4 oz/115g)
• cream cheese, room temperature ¼ cup (2floz/ 115g) cream
• 2 tbsp sugar
• 1 tsp vanilla extract

Directions

1. In a blender add in chopped carrots and pulse till nice.
2. To the carrots, add the vanilla, egg, milk, raisins and pulse till nicely blended and the combination turns orange. The combination will get thick.
3. In a big bowl combine collectively the dry elements: flour, baking powder, cinnamon, salt and brown sugar.
4. Add the carrot combination and oil to dry elements and stir to mix. Don’t over-mix or your pancakes will find yourself flat and hard.
5. Warmth a griddle to medium warmth. It’s vital to have a gentle medium warmth for cooking pancakes. When griddle is sizzling, add just a little butter.
6. Scoop a giant spoonful of batter onto the griddle. Prepare dinner on first facet till bubbles kind all around the high of the pancake and the perimeters start to vary coloration. These bubbles are vital to carry up your pancake.
7. Flip pancake and prepare dinner 1 to 2 minutes on second facet.
8. For the Cream Cheese Frosting: Place the cream cheese, vanilla and sugar within the bowl of your stand mixer or hand mixer.
9. Beat the elements till the cream cheese is clean.
10. Add within the cream and proceed to beat till the combination thickens, round 2 minutes.

Serve a giant dollop of the Cream Cheese Frosting on high of your pancakes, drizzle with maple syrup and sprinkle over some toasted walnuts. Every little thing mixed makes probably the most unimaginable stack of pancakes.