This recipe appears in:Sunday Brunch: Carrot Cake Pancakes With Sweet Orange Cream
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- For the Orange Cream:
- 4 ounces cream cheese
- 1/4 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon orange zest from 1 orange
- For the Pancakes:
- 1 cup (about 5 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chopped pecans, plus extra for garnish
- 1 egg, beaten
- 2 tablespoons light brown sugar
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 2 cups grated carrots
- 4 tablespoons butter
For the Orange Cream: In a small bowl mix together cream cheese, powdered sugar, milk, and orange zest. Reserve until ready to serve.
For the Pancakes: In a large bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and pecans. In a separate bowl whisk together egg, brown sugar, milk, and vanilla. Fold in carrots.
Adjust oven rack to middle position and preheat to 200°F, place a rack set in a rimmed baking sheet in the oven. Melt 1 tablespoon of butter in a skillet over medium high heat. Add batter using a 1/4 cup scoop, fitting as many as you can fit without touching. When bubbles begin to form on the surface of the pancake flip the pancake and continue to cook until pancakes hav browned, about 3 minutes. Set cooked pancakes on rack in rimmed baking sheet in oven while you cook remaining pancakes.
Serve pancakes with orange cream and additional pecans.