Carrot Cake Pancakes

Instructions

1. Step 1

   Whisk the flour, baking powder, cinnamon, ginger, nutmeg, salt, and brown sugar together.

   Ingredients used: 180.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 30.0 gr Brown Sugar, 1.5 gr Fine Salt, 4.0 gr Ground Cinnamon, 1.0 gr Ground Ginger, 0.5 gr Ground Nutmeg

   Cookware: Large Mixing Bowl, whisk

2. Step 2

   Finely grate the peeled carrot. Chop the walnuts into small pieces.

   Cookware: Box Grater, Chef Knife, cutting board

3. Step 3

   Melt the butter in a small saucepan over low heat, then remove it from the heat and let it cool briefly.

   Timer: 2 min (fixed)

   Cookware: small saucepan

4. Step 4

   Whisk the eggs with 1 cup (240 ml) of the milk, the vanilla, and 2 tbsp (30 gr) of the melted butter. Set the remaining butter aside for the pan.

   Ingredients used: 2.0 piece Egg, 30.0 gr Unsalted Butter, 5.0 ml Vanilla Extract, 240.0 ml Whole Milk

   Cookware: Medium mixing bowl, whisk

5. Step 5

   Pour the wet mixture into the dry mixture and stir just until combined. Fold in the prepared carrot and walnuts.

   Ingredients used: 150.0 gr Carrot, 50.0 gr Walnut

   Cookware: Large Mixing Bowl, whisk

6. Step 6

   Let the batter rest at room temperature.

   Timer: 5 min (fixed)

   Cookware: Large Mixing Bowl

7. Step 7

   Whisk the cream cheese, powdered sugar, and remaining 1 tbsp (15 ml) milk until smooth and pourable.

   Ingredients used: 100.0 gr Cream Cheese, 30.0 gr Powdered Sugar, 15.0 ml Whole Milk

   Cookware: Small Mixing Bowl, whisk

8. Step 8

   Heat a frying pan over medium heat and lightly grease it with some of the reserved butter. Cook the batter in batches, turning each pancake when bubbles appear and the underside is golden; cook the second side until set, using the remaining reserved butter as needed.

   Timer: 15 min (fixed)

   Ingredients used: 10.0 gr Unsalted Butter

   Cookware: frying pan, spatula

9. Step 9

   Divide the pancakes among four plates and spoon the cream cheese glaze over them.