How does "cake for breakfast" sound?В The spices in these pancakes take you right to the flavors of a carrot cake. They are drizzled with a thin frosting and topped with raisins, coconut flakes, nuts, and candied ginger.
Ingredients
- all-purpose flour: 1.25 cups
- baking powder: 1.5 tsp
- ground cinnamon: 1 tsp
- pumpkin pie spice: 0.5 tsp
- baking soda: 0.5 tsp
- table salt: 0.25 tsp
- whole buttermilk: 1 cup
- packed light brown sugar: 0.25 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- finely grated carrot: 0.75 cup
- unsalted butter: 3 Tbsp (melted, plus more for griddle)
- cream cheese: 3 ounces (softened)
- whole milk: 1 Tbsp
- powdered sugar: 2 Tbsp
- vanilla extract: 0.5 tsp
- golden raisins: 3 Tbsp
- pecans or walnuts: 3 Tbsp (chopped; toasted)
- unsweetened coconut flakes: 3 Tbsp (toasted)
- candied ginger: 1 Tbsp (finely chopped, optional)
Metric Conversion
Stages of cooking
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Prepare the Pancakes: Whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined. Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set aside.
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Prepare the Frosting: In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside.
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Prepare the Topping: In a small bowl, stir together raisins, pecans, coconut, and ginger, if desired. Set aside.
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Heat a large nonstick skillet or griddle over medium. Grease skillet or griddle with butter.
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Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd skillet. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed.
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Divide pancakes evenly among 4 plates. Drizzle Pancakes evenly with Frosting, and sprinkle evenly with Topping.
