Hello, I am Jane. Today, I’m gonna show you how to prepare hot cross carrot cake pancakes recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, 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 favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Hot Cross Carrot Cake Pancakes is something which I’ve loved my whole life. They’re nice and they look fantastic.

To be with this particular recipe, we must first prepare a few ingredients. You can have 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. Get 1/2 Teaspoon Baking Soda
4. Take 1/2 Teaspoon Salt
5. Take 1/2 Teaspoon Cinnamon , ground
6. Get 1/2 Teaspoon Nutmeg , freshly - grated
7. Take Pinch ger , ground
8. Make ready Pinch Allspice
9. Get Pinch Cardamom , ground
10. Prepare 2 Tablespoons Walnuts , chopped
11. Take 2 Tablespoons Raisins
12. Take 1 Egg Large
13. Take 2 Tablespoons Brown Sugar
14. Prepare 1 Cup Buttermilk
15. Get 1 Teaspoon Vanilla Extract
16. Prepare 2 Cups Carrots , finely grated
17. Prepare 3 Tablespoons Butter greasing , for
18. Make ready 4 Ounces Cream Cheese , softened
19. Take 2/3 Cup Sugar Powdered
20. Prepare 1 Tablespoon Brown Sugar
21. Get 2 Tablespoons Heavy Cream
22. Take Pinch Cinnamon , ground
23. Take Drizzle Vanilla extract
24. Take Maple syrup for topping , if desired

Steps 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, ger, 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 be 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.

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