Hi, I am Clara. Today, I will show you a way to prepare hot cross carrot cake pancakes recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Hot Cross Carrot Cake Pancakes Recipe
Hot Cross Carrot Cake Pancakes is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Hot Cross Carrot Cake Pancakes is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have hot cross carrot cake pancakes using 24 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Hot Cross Carrot Cake Pancakes:
- Get 1 Cup Flour
- Make ready 1 Teaspoon Baking Powder
- Prepare 1/2 Teaspoon Baking Soda
- Take 1/2 Teaspoon Salt
- Prepare 1/2 Teaspoon Cinnamon , ground
- Get 1/2 Teaspoon Nutmeg , freshly - grated
- Make ready Pinch ger , ground
- Make ready Pinch Allspice
- Get Pinch Cardamom , ground
- Make ready 2 Tablespoons Walnuts , chopped
- Make ready 2 Tablespoons Raisins
- Take 1 Egg Large
- Prepare 2 Tablespoons Brown Sugar
- Take 1 Cup Buttermilk
- Get 1 Teaspoon Vanilla Extract
- Take 2 Cups Carrots , finely grated
- Get 3 Tablespoons Butter greasing , for
- Get 4 Ounces Cream Cheese , softened
- Prepare 2/3 Cup Sugar Powdered
- Prepare 1 Tablespoon Brown Sugar
- Get 2 Tablespoons Heavy Cream
- Make ready Pinch Cinnamon , ground
- Get Drizzle Vanilla extract
- Make ready Maple syrup for topping , if desired
Steps to make Hot Cross Carrot Cake Pancakes:
- 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, ger, allspice, and cardamom. Add the nuts and raisins, if using.
- 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.
- 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.
- 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).
- 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 be to form and pop, the pancake is ready to flip. Cook each side until golden, about 2 minutes.
- 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.
- Serve warm with cream cheese spread and syrup, if desired. Best served immediately.
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