Carrot Cake Pancakes

Name: Carrot Cake Pancakes
Total time: 55
Yield: 10
Ingredients: 2 ½ cups all-purpose flour; ¼ cup brown sugar; 2 teaspoons kosher salt; 1 ¾ teaspoons McCormick® Ground Cinnamon; ¼ teaspoon McCormick® allspice; ½ teaspoon ground nutmeg; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 cups buttermilk; 1 stick unsalted butter, melted; 2 large eggs; 1 ½ cups carrot; 5 tablespoons unsalted butter; ¼ cup walnuts, chopped; 10 tablespoons cream cheese; 10 teaspoons maple syrup

Recipe by Tresha Lindo from tasty.co

Brunch 55 Mins.

Ingredients

10 servings

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2 ½ cups all-purpose flour
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¼ cup brown sugar
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2 teaspoons kosher salt
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1 ¾ teaspoons McCormick® Ground Cinnamon
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¼ teaspoon McCormick® allspice
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½ teaspoon ground nutmeg
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1 teaspoon baking powder
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1 teaspoon baking soda

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2 cups buttermilk
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1 stick unsalted butter, melted
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2 large eggs
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1 ½ cups carrot
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5 tablespoons unsalted butter
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¼ cup walnuts, chopped
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10 tablespoons cream cheese
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10 teaspoons maple syrup

Instructions

In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
Let the batter rest for 15-30 minutes at room temperature.
Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
Enjoy!