Hot Cross Carrot Cake Pancakes
Hot Cross Carrot Cake Pancakes

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, hot cross carrot cake pancakes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Hot Cross Carrot Cake Pancakes is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Hot Cross Carrot Cake Pancakes is something that I have loved my whole life. They are fine and they look wonderful.

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

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