Carrot Cake Pancakes

You guys, I want to apologise for being amongst the missing for the past six weeks. The last time I posted was January 9 and that is just unacceptable. Basically, I've been more focused on healthy eating and have barely been doing any baking aside from orders. Most of this baking is done at night and taking pictures at night is kind of pointless.

Anyways, I'm back and hopefully here to stay for a bit longer. I will blog as often as I can even if it's not about baking.


So, what have I been up to? The bf and I went to New York at the end of January and had an absolutely amazing time. We ate so much food at so many amazing places. I have taken tons of pics and will do a post dedicated to NYC eats.

I've also been busy with work and home life and what not. Needless to say, I've still been eating. During the week, I try to eat as healthy as possible and hit the gym during my lunchbreak. On the weekends, I look forward to treats.

Speaking of treats, enter these pancakes. My bf and I had carrot cake pancakes at Tribe Road Kitchen a few months back and they were awesome. I said I would make some but forgot. The other day, I was dreaming about these pancakes and decided it was time to make them. I looked around the internet and came across a few different recipes.

What I ended up doing was taking my quick pancake recipe that I make when the boys want pancakes on a school morning and adding some carrots and spices. I topped them with toasted pecans and a simple cheese cheese syrup. They turned out amazing.

Carrot Cake Panckaes

Ingredients
one cup flour
one teaspoon baking powder
1/2 teaspoon baking soda
one teaspoon salt
two tablespoons sugar
one teaspoon cinnamon
1/2 teaspoon ginger
a few grates of fresh nutmeg
3/4 cup buttermilk (regular/skim/soy is fine too)
two tablespoons melted butter, cooled or vegetable oil
one egg
one cup grated carrots

Cream Cheese Syrup
1/2 a block cream cheese
1/2 a stick of butter
1/4 cup powdered sugar
1/4 cup milk


Instructions
1) Mix dry ingredients in a medium sized bowl and whisk until combined.
2) Mix wet ingredients including carrots in another bowl and whisk until combined.
3) Add the wet to the dry and mix until just combined. Lumps are OK.
4) Let mixture sit for at least 30 minutes (to soften the carrots).
5) Once mixture is ready, heat a griddle over medium high heat and spray with cooking spray or melted butter.
6) Using a 1/4 measuring cup, scoop out batter onto griddle.
7) Cook for about two minutes or until the batter starts to bubble.
8) Flip pancakes and cook for two minutes on the other side.

For the syrup
1) Put all ingredients in a small saucepan and cook until mixture comes together and is hot. Add more milk more if necessary. You want it to be the consistency of maple syrup almost.