did you ever just HEAR a food mentioned and you instantly crave it even though you’ve never had it? i do that sometimes, i hear it and then KNOW i have to try it sometime soon…and i obsess about it until i have it…a wee possibility that might be why i had such a weight issue (did you catch that i said HAD and not HAVE, ha)…
so today i was sitting here browsing facebook and saw jody ferlaak mention carrot cake pancakes…OH MY GOODNESS, carrot cake pancakes?!?! is there really such a thing? then all i could imagine was steaming hot carrot cake pancakes smeared with a cream cheese frosting…i am now hooked and HAVE to have them sometime in the immediate future (like this saturday morning since saturday is my “un” diet day)…
i thought i would just do a quickie search for a recipe and woah, this little beauty showed up right on top waving her hands and screaming to me…are you even serious, a cream cheese spread?? the thoughts of it are almost too much…oh sweet sweet gorgeous pancakes, you and i have a date saturday morning so make sure to look your best 🙂
Carrot Cake Pancakes
1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
Dash nutmeg
1 egg, lightly beaten
1/3 cup packed brown or granulated sugar
1 cup milk
2 cups finely grated carrots
1 teaspoon vanilla extract
Cream Cheese Spread
4 ounces cream cheese
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon
In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.
out for now
~kisses