Carrot Cake Pancakes with Maple Cream Cheese Butter
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Made With Our
Directions
Item No.
551109
Item No.
170801
Ingredients
- 1 egg, beaten
- ¾ cup milk
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon all spice
- Pinch of ground ginger
- Pinch of nutmeg
- 1 ½ cups Stonewall Kitchen Farmhouse Pancake & Waffle Mix
- 2 Tablespoons brown sugar
- 1 Tablespoon butter, melted
- ¾ cup finely shredded carrots
- Chopped Pecans, optional
For the Maple Cream Cheese Butter:
- 4 Tablespoons butter
- 4 ounces cream cheese
- ½ teaspoon vanilla extract
- 1 Tablespoon Stonewall Kitchen Maine Maple Syrup
Directions
- Combine the egg, milk, vanilla and spices in a medium bowl and whisk until well incorporated.
- Add the pancake and waffle mix and brown sugar and whisk until the majority of clumps are removed and the batter is smooth. Gently stir in the melted butter and shredded carrots. Let rest while you prepare the cream cheese butter.
- Combine all of the ingredients for the cream cheese butter in the bowl of an electric mixer and beat until smooth. Set aside.
- Heat a griddle or non-stick pan to medium-high heat. Spray surface with nonstick cooking spray and pour on batter, using a ¼ cupful per pancake. When edges appear set and bubbles begin to pop, flip and cook for an additional 1½-2 minutes. Remove and serve warm topped with Maple Cream Cheese Butter, Maine Maple Syrup, chopped pecans and shredded carrots.
