Carrot Cake Pancake
Morning pancakes made from carrot cake flavored pancake batter.
- 2 1/2 cups flour
- 1/4 cup brown sugar
- 2 tspn kosher salt
- 1 3/4 tspn ground cinnamon
- 1/4 tspn allspice
- 1/2 tspn ground nutmeg
- 1 tspn baking powder
- 1 tspn baking soda
- 2 cups buttermilk
- 1 stick unsalted butter melted
- 2 large eggs
- 1 1/2 cups carrot
- 5 tbsp unsalted butter
- 1/4 cup walnuts chopped
- 10 tbsp cream cheese
- 10 tspn maple syrup
Whisk together flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda in a large bowl.
Whisk together buttermilk, melted butter, and eggs in another bowl.
Add wet ingredients to dry ingredients. Fold with a rubber spatula until combined. Then fold in grated carrots.
Let batter rest for 30 minutes at room temperature.
Melt 1 tablespoon of butter in a skillet over medium-low heat. When butter is bubbling, add ⅓ cup of batter to pan. Cook for 2-3 minutes or until bubbles start appearing on surface. Flip pancake over and cook for 1-2 minutes or until golden brown and cooked through. Repeat with remaining batter.
Serve pancakes with cream cheese, a drizzle of maple syrup, and walnuts.