Carrot Cake Pancakes with Maple-Cream Cheese Drizzle

Guess what?!?  Last night we got to have date night.  Date nights have been very few and far between lately, but we have managed to sneak in two this month.  It’s a new record.

 

Date one:

Muse 3-16-13.1

 

Oh Muse.  I can die happy now.  This concert was phenomenal.  I was euphoric.  I really don’t even have words to describe it.     Matthew Bellamy is a musical god.  That is all.  I will go and see Muse every chance I get for the rest of my life.

Cross another one of the 30 Before 30 list.

 

Date Two:

Sleepy Dog Pub & Bistro in Gilbert, AZ.  This place has been open for about a month or so, but some of our friends had good things to say about it, so we gave it a try.  The beer was good, Mike got the Red Rover Irish Ale and I got the beer sampler.  I like to try everything a brewery has to offer when it’s my first time.  For a traditional Hefeweizen, the Leg Humper is very light, and the banana/clove flavor isn’t too over powering – good balance.  I like the Scootcher Scottish Ale the best.  I could drink that all day.  My Black and Blue burger was delicious (missing bacon aside).  I LOVE a good burger.  I could never be a vegetarian.  I’d be so sad.  And the Sleepy Dog Macaroni and Cheese was really yummy.  It has green chiles  roasted red peppers, and a little Panko on top.  We’ll be back Sleepy Dog.

 

After a fantastic night, I decided to keep the ball rolling with an awesome breakfast.  With Easter, and my littlest man’s birthday, right around the corner, I went carrot on y’all.  Grab your fork, I’ve got pancakes cooking.

 

Carrot Cake Pancakes with Maple Cream Drizzle 1

 

One Year Ago: Chocolate Jack Daniel’s Cupcakes

 

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle
 
Prep time
Cook time
Total time
 
Author:
Serves: About 12 pancakes
Ingredients
  • 1½ cups all-purpose flour
  • 4 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1½ cups buttermilk {or 1½ cups milk and 1½ tablespoons lemon juice}
  • 3 tablespoons unsalted butter, melted
  • ½ teaspoon vanilla
  • 3 medium carrots, peeled, finely grated, and patted dry on paper towels
  • 1 teaspoon finely grated orange zest
  • ¼ cup finely chopped pecans, plus more for garnish
  • Cooking spray or melted butter
Maple-Cream Cheese Drizzle:
  • 8 ounces cream cheese, softened
  • ½ cup maple syrup {Bobby recommends Grade B syrup}
  • 4 tablespoons butter, softened
Instructions
Pancakes:
  1. In a medium bowl, combine flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
  2. In a large bowl, whisk together eggs, buttermilk, melted butter, and vanilla until well combined. Add flour mixture to buttermilk mixture and whisk until just combined. Add in carrots, orange zest, and pecans. Whisk to mix all ingredients together.
  3. Refrigerate batter for 30 minutes {or up to 3 hours}.
  4. Heat a large skillet over medium heat. Coat pan with cooking spray, spoon ¼ cup of batter into skillet. Repeat until skillet is full. Cook pancakes until bubbles form on the top, flip and cook util golden brown on bottom.
Maple-Cream Cheese Drizzle:
  1. Using a hand mixer, blend together cream cheese, maple syrup, and butter until smooth. Spread will be on the thick side. If you want a thinner consistency, add milk, 1 teaspoon at a time, until desired consistency is reached.
To serve:
  1. Stack pancakes and top with maple-cream cheese drizzle. sprinkle pancakes with more pecans, if desired.

 

Carrot Cake Pancakes with Maple Cream Drizzle 2

 

Comments

    • Julie says

      You have WAY more will power than I do. There’s no way I could stay away from bread. Is bison just like eating buffalo? I love a good buffalo burger and I’m always up for blue cheese.

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