Generally, I don’t
think of the second day of spring as a pancake day, but when I got up this
morning and it was 25 degrees outside, pancakes sounded pretty good. I found this recipe on the Chef’s Catalogue
website some time ago and had printed it for a future breakfast. Since Easter is fast approaching and these
are filled with that favorite of all bunnies, carrots, it seemed like a good
day to give them a try. They are a bit
labor intensive, so if you plan to serve these the first thing in the morning,
be sure to get your dry ingredients assembled, and make your maple drizzle the
night before. Regarding the maple
drizzle, I didn’t find it all that drizzly, so I’d add a bit of milk to make it
flow more readily.
Carrot Cake Pancakes with Maple Cream
Cheese Drizzle
For the pancakes:
1-1/2 cups
all-purpose flour
¼ cup sugar
1 t. baking powder
½ t. baking soda
½ t. fine sea salt
2 eggs
1-1/2 cups buttermilk
3 T. unsalted butter, melted and cooled
½ t. pure vanilla
extract
1 cup packed finely grated
peeled carrots, patted dry on paper towels (about 3 medium carrots)
1 t. finely grated orange zest
1 T. finely diced candied
ginger
¼ cup finely diced,
toasted pecans
Cooking spray or melted butter
For the Maple Cream Cheese Drizzle
8 oz. cream cheese
½ cup grade B pure maple
syrup
4 T. butter
Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking
powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk
together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add
the carrots and orange zest, if using, and mix until smooth. Add the wet
ingredients to the dry ingredients. Fold in the ginger and pecans, if using,
and mix until just combined. Cover and refrigerate for at least 30 minutes and
up to 3 hours.
Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
For the maple-cream cheese drizzle:
Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
To serve:
Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.
Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
For the maple-cream cheese drizzle:
Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
To serve:
Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.
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