Carrot cake pancakes

It is not the first time I got so inspired by a Smitten Kitchen post that I had to try it straight away. Yesterday I saw Deb’s latest post on carrot cake pancakes and last night I had it for supper.

These pancakes are of course even better for a lazy weekend breakfast or at a brunch with friends. Either way, you just have to try them. And of you’ve had a substantial lunch they’re pretty good for supper too (evidently).

The original recipe is from Joy the Baker but Deb at Smitten Kitchen made a few changes and I made some. My only change really was to omit cinnamon to the cream cheese topping and instead add lime zest to it, which I normally have with a carrot cake. To me it was the perfect touch of freshness the pancakes needed.

Carrot cake pancakes, makes about 15-16

Adapted from this recipe.

Pancakes:

1 cup plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp freshly ground nutmeg

1/8 tsp ground ginger

1 egg

2 tbsp brown sugar

1 cup butter milk

1 tsp vanilla

2 cups finely grated carrots (about 3 large carrots)

butter for frying

Cream cheese topping:

115 g Philadelphia

1/4 cup icing sugar

2 tbsp milk

1 tsp vanilla

grated zest from 1/2 lime

Mix flour, bicard, baking powder and spices in a large bowl. Mix butter milk, egg and sugar in a smaller bowl. Add the grated carrots to the wet mixture then transfer to the large bowl and mix it all together. Leave to rest for a few minutes whle preparing the topping.

Beat the cream cheese until smooth in a bowl. Add the sugar, vanilla and lime zest and combine.

Melt the butter in a large frying pan on medium-high heat. Use about 2 tbsp mixture per pancake and fry 3-4 at the time. Keep the fried ones warm in the oven until you’re done with all the pancakes. Serve with a generous dollop of the topping. Dig in!

 

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