Carrot Cake Pancakes with Cream Cheese Drizzle
Adapted from A Pretty Life in the Suburbs
Fluffy, hearty pancakes with all the spices and flavors of carrot cake, drizzled with a sweet honey cream cheese “syrup”.
We went up to my parents’ house to spend a day with “the crowd” for pre-Easter … my dad looked at me this morning and asked what were we going to have for breakfast? I told him I had been wanting to try these carrot cake pancakes … I showed him the gorgeous photo from A Pretty Life in the Suburbs and he approved, so I made these pancakes for breakfast for the entire crowd today (minus my two teenagers who were still sleeping). My oldest niece wasn’t quite sure she’d like them, but then she tasted them and she said she definitely wanted some. That made me happy. Then my nephew said no way was he going to eat carrot pancakes, but his mom urged him to try it … one bite and he was sold. I had no doubt my parents and sisters would eat them, but all the little ones and the brother in law enjoyed them. The pancakes disappeared from the plate almost as fast as I could cook them. I sprinkled walnuts and raisins on some of the pancakes and left others “plain” for the children, so I’m not sure exactly how many walnuts and raisins I used.
After a first test pancake, I adjusted this recipe to make it more kid-friendly. My dad, my sister, and I all tasted the test pancake, and my dad thought it was just right that way, but my sister and I decided it had too many carrots. If it was just me and the adults to feed, I would have left it that way, but with the kids, well, let’s just say it needed to be a bit more like a regular pancake. I doubled the “batter” part, and it was really fantastic that way. You could eat these cakes on their own as a lovely snack, no syrup or sauce is really needed, but oh, that cream cheese drizzle is SO good! Mom was scraping the last of the cream cheese drizzle out of the bowl to spread on graham crackers after the pancakes were gone. That’s my mom, never wastes a drop of anything
- 2 cups finely grated carrots
- 2 eggs
- 1/4 cup brown sugar
- 2 cups nonfat yogurt or buttermilk
- 2 teaspoons vanilla
- 1 cup whole wheat flour
- 1 cup white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons ground ginger
- raisins (optional)
- chopped, toasted walnuts (optional)
- 4 oz. light cream cheese (preferably at room temperature)
- 1 1/2 Tablespoons honey
- 4 - 6 Tablespoons skim milk
- Shred the carrots, then, in a large bowl, mix up the carrots, eggs, brown sugar, yogurt (or buttermilk) and vanilla.
- Add the dry ingredients and the raisins and walnuts, and stir until the batter is well mixed.
- In a small bowl, mix up the cream cheese drizzle by mixing the cream cheese, honey and enough milk to thin the mixture to the desired consistency until smooth. It will be lumpy at first, but will eventually smooth out if you stir it vigorously (or you can use an electric mixer). Set the yummy drizzle aside while you cook up the pancakes.
- Heat a frying pan to medium-low heat, spray the pan with cooking spray, and pour 1/4 cup of batter for each pancake in the pan, allowing room for them to spread. Cover and let cook for a couple minutes, check the bottom of the pancake by lifting the edge with a spatula, and when it's golden brown on bottom, flip the pancakes, cover and cook until brown on the other side. Repeat until all the pancakes are cooked.
This makes enough batter to feed a crowd of people. Four children and six adults ate their fill of pancakes and there were only these few left that I had reserved for photographing. (They got eaten too, of course.)
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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