Hot Cross Carrot Cake Pancakes

Hot Cross Carrot Cake Pancakes

Spiced, tender pancakes slipping around on dollops of a smooth brown sugar cream cheese spread. Carrot cake just became acceptable for Easter brunch! See my blog post here: http://indigoscones.blogspot.com/2013/03/hot-cross-carrot-cake-pancakes.html

Hot Cross Carrot Cake PancakesSpiced, tender pancakes slipping around on dollops of a smooth brown sugar cream cheese spread. Carrot cake just became acceptable for Easter brunch! See my blog post here: http://indigoscones.blogspot.com/2013/03/hot-cross-carrot-cake-pancakes.html

Summary

5250
  • CourseBreakfast
  • CuisineAmerican
  • Yield6 servings 6 serving
  • Cooking Time45 minutesPT0H45M
  • Total Time45 minutesPT0H45M

Ingredients

For the pancakes:
Flour
1 Cup
Baking Powder
1 Teaspoon
Baking Soda
1/2 Teaspoon
Salt
1/2 Teaspoon
Cinnamon, ground
1/2 Teaspoon
Nutmeg, freshly-grated
1/2 Teaspoon
Ginger, ground
Pinch
Allspice
Pinch
Cardamom, ground
Pinch
Walnuts, chopped
2 Tablespoons
Raisins
2 Tablespoons
Large Egg
1
Brown Sugar
2 Tablespoons
Buttermilk
1 Cup
Vanilla Extract
1 Teaspoon
Carrots, finely grated
2 Cups
Butter, for greasing
3 Tablespoons
For the cream cheese spread/crosses:
Cream Cheese, softened
4 Ounces
Powdered Sugar
2/3 Cup
Brown Sugar
1 Tablespoon
Heavy Cream
2 Tablespoons
Cinnamon, ground
Pinch
Vanilla extract
Drizzle
Maple syrup for topping, if desired

Steps

  1. To make the pancakes, preheat the oven to 200 degrees F, so you can keep the pancakes warm between batches. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cardamom. Add the nuts and raisins, if using.
  2. In a small bowl, whisk together the egg, brown sugar, buttermilk, and vanilla. Add the carrots. Pour the buttermilk mixture into the flour mixture and stir until just combined. Let rest for 5 minutes.
  3. Meanwhile, make the cream cheese spread. Place the softened cream cheese in a small bowl and beat with a fork until smooth. Stir in the powdered sugar, brown sugar, heavy cream, cinnamon, and vanilla extract.
  4. If piping crosses, fit a piping bag with a large, plain tip; or grab yourself a sandwich bag. Fill the bag with the cream cheese mixture (if using a sandwich bag, snip off the corner just before piping).
  5. Place a medium skillet over medium heat, and melt 1 tablespoon of the butter in it. Spoon about 2 tablespoons of batter into the pan and spread thin. When bubbles begin to form and pop, the pancake is ready to flip. Cook each side until golden, about 2 minutes.
  6. As you cook, place the completed pancakes onto an ovenproof plate/platter and place in the warm oven. Continue cooking pancakes, adding more butter as needed.
  7. Serve warm with cream cheese spread and syrup, if desired. Best served immediately.