Hot Cross Carrot Cake Pancakes
Hot Cross Carrot Cake Pancakes

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Great recipe for 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!

To begin with this recipe, we must prepare a few components. You can cook hot cross carrot cake pancakes using 24 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Hot Cross Carrot Cake Pancakes:
  1. Take 1 Cup Flour
  2. Take 1 Teaspoon Baking Powder
  3. Take 1/2 Teaspoon Baking Soda
  4. Get 1/2 Teaspoon Salt
  5. Take 1/2 Teaspoon Cinnamon , ground
  6. Get 1/2 Teaspoon Nutmeg , freshly - grated
  7. Take Pinch Ginger , ground
  8. Get Pinch Allspice
  9. Prepare Pinch Cardamom , ground
  10. Get 2 Tablespoons Walnuts , chopped
  11. Get 2 Tablespoons Raisins
  12. Make ready 1 Egg Large
  13. Take 2 Tablespoons Brown Sugar
  14. Make ready 1 Cup Buttermilk
  15. Prepare 1 Teaspoon Vanilla Extract
  16. Take 2 Cups Carrots , finely grated
  17. Get 3 Tablespoons Butter greasing , for
  18. Get 4 Ounces Cream Cheese , softened
  19. Make ready 2/3 Cup Sugar Powdered
  20. Make ready 1 Tablespoon Brown Sugar
  21. Prepare 2 Tablespoons Heavy Cream
  22. Make ready Pinch Cinnamon , ground
  23. Take Drizzle Vanilla extract
  24. Prepare Maple syrup for topping , if desired

In large bowl, stir together all Pancake ingredients until just combined. While I absolutely love a classic fluffy pancake, it is so fun to experiment with new pancake flavors that aren't just chocolate chip or blueberry. Before going vegan, I loved trying out the new options at IHOP. (Come on, IHOP, get some vegan pancakes!) Stir carrot cake mix, vegetable oil, and eggs together in a bowl until batter is well-combined. Stir carrot-raisin-hot water mixture into batter.

Instructions to make Hot Cross Carrot Cake Pancakes:
  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.

Now for the fun part… The cream cheese drizzle! Carrot cake isn't complete without the cream cheese frosting, so neither are our pancakes! You'll use Greek yogurt cream cheese to make the drizzle healthier. I found mine at Safeway (their own Lucerne brand), and many Walmart stores stock this brand as well. In a pinch, well-softened Neufchâtel cream cheese would work, too.

Above is how you can prepare dinner hot cross carrot cake pancakes, very simple to make. Do the cooking stages appropriately, loosen up and use your heart then your cooking might be scrumptious. There are many recipes that you may attempt from this web site, please discover what you need. For those who like this recipe please share it with your friends. Joyful cooking.