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.