Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

October 5, 2015
Brunch, Breakfast, Spring, Winter, Fall, Vegetables

Never thought you'd be eating carrots with your pancakes, did you? Find this recipe, along with over 100 others, in Bobby's newest cookbook, Brunch @ Bobby's. And before you make 'em, be sure to watch our video about how to make the perfect pancake. Happy brunching!

Yields: About 14 pancakes

1½ cups AP flour
4 tablespoons pure cane sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon fine sea salt
2 large eggs
1½ cups buttermilk
3 tablespoons unsalted butter, melted and cooled
½ teaspoon pure vanilla extract
1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium sized carrots)
1 teaspoon finely grated orange zest, optional
¼ cup finely diced candied ginger
¼ cup finely chopped toasted pecans or walnuts
Cooking spray or melted butter for making pancakes

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spices and salt.

2. In a seperate bowl, combine the eggs, buttermilk, melted butter, vanilla extract, carrots and orange zest and whisk until smooth. Add the wet ingredients to the dry ingredients, fold in the ginger and pecans and mix until just combined. Cover and refrigerate for 30 minutes.

3. Heat a large nonstick skillet or griddle over medium heat. Coat pan with cooking spray or brush with melted butter. Spoon 1/4-cup mounds of the batter onto the pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute longer or until bottoms are lightly browned. Repeat with remaining the batter. Keep warm in a 200° oven on a baking sheet, if desired. Stack and drizzle with maple-cream cheese drizzle and sprinkle with chopped pecans.

Maple-Cream Cheese Drizzle
4 ounces softened Philadelphia cream cheese
1 cup grade B pure maple syrup

Combine cream cheese and maple syrup in the bowl of a stand mixer fitted with the whip attachment until combined, about 1 minute. Transfer to a bowl, pop in the microwave for about 45 seconds until just warmed through and easy to drizzle.