CARROT CAKE PANCAKES & CREAM CHEESE SYRUP
Author: Rachel Schultz
Serves: 3-4
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 egg
- 2 tablespoons brown sugar
- 1 cup milk
- 1 teaspoon vanilla
- 2 cups carrots, finely grated
- 4 ounces cream cheese
- ¼ cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add ginger, egg, brown sugar, 1 cup milk, vanilla, and carrots.
- Whisk ingredients together.
- Pour ¼ cup batter into skillet over low heat.
- Flip when bubbles appear and allow to cook for another minute.
- Meanwhile, cream together cream cheese, powdered sugar, 2 tablespoons milk, and vanilla.
- Drizzle over pancakes to serve.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/09/15/carrot-cake-pancakes/
3.2.1255