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Carrot Cake Pancakes

 

1 1/2 cup flour

1/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp pumpkin pie spice

1/2 tsp salt

2 large eggs

1 1/2 cup buttermilk

3 tbsp melted butter

1/2 tsp vanilla extract

1 cup grated carrots

1 tsp orange zest

1/4 cup diced candied ginger

1/4 cup chopped walnuts

 

 

In a large bowl, combine flour, sugar, baking powder and soda, pumpkin pie spice, and salt.  In a separate bowl, whisk together the eggs, buttermilk, melted butter, vanilla, carrots and orange zest.  Combine wet and dry ingredients.  Fold in candied ginger and walnuts.  Set aside.  Heat a large cast iron griddle or non-stick pan over medium heat.  Add butter and drop 1/4 cup batter onto the hot surface.  Cook until bubbles begin to form.  Flip and cook the other side another 1-2 minutes.  Keep warm in the oven and serve immediately.

 

 

Cream cheese syrup

 

3 ounces cream cheese, softened

1 cup maple syrup

1/2 tsp vanilla

 

In a medium sized bowl, combine the ingredients and mix together until smooth.  Warm in microwave, about 1-2 minute stirring occasionally.

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