Recipe: Carrot Pancake recipes with Cream Cheese Spread (NOT IHOP)

CARROT PANCAKES WITH CREAM CHEESE SPREAD

FOR THE PANCAKES:
1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
Dash nutmeg
1 egg, lightly beaten
1/3 cup packed brown or granulated sugar
1 cup milk
2 cups finely grated carrots
1 teaspoon vanilla extract
FOR THE CREAM CHEESE SPREAD:
4 ounces cream cheese
1/4 powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon

In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.

Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Source: Shelly Osuna / FoodTV

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CARROT CAKE PANCAKES (not IHOP's)
Board: Copycat Recipe Requests at Recipelink.com
From: Halyna - NY 12-30-2005
MSG ID: 1420601
MSG URL: Carrot Cake Pancakes Recipe Not Ihops

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CARROT PANCAKES

1 1/4 cups flour
2 T. finely chopped pecans
2 t. baking powder
1 t. ground cinnamon
1/4 t. salt
1/4 t. ginger
1 egg -- lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 t. vanilla extract
CREAM CHEESE SPREAD: (optional)
4 oz. cream cheese -- softened
1/4 cup powdered sugar
2 T. milk
1/2 t. vanilla extract
1 dash ground cinnamon

In a bowl, combine the first 6 ingredients.

Combine egg, brown sugar, milk, carrots and vanilla in another bowl; mix well.

Stir the carrot mixture into the dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a greased hot griddle (I used Pam). Turn when bubbles form on top of pancake and the edges are dry; cook until second side is golden brown.

Meanwhile for topping, place the cream cheese, powdered sugar, milk and vanilla in a blender or food processor; cover and process until smooth. Transfer to a bowl; sprinkle with cinnamon. Serve with pancakes.

Servings: 4
Source: Quick Cooking, Quick Cooking, March/April 2002