Ingredients
1½carrotsfinely shredded
¼cupunsalted butterdiced into 1 tbsp pieces, plus more for griddle
2cupsall-purpose flour
2tspground cinnamon
¼tspground nutmeg
¼tspground ginger
1½tspbaking powder
1tspbaking soda
½tsp salt
1½cupsbuttermilk
¼cupmilk
¼cuplight-brown sugarpacked
3large eggs
1tspvanilla extract
½cuppecansor walnuts, chopped
8ozcream cheese softened
¼cupunsalted buttersoftened
2cupspowdered sugar
⅓cupmilk
½tsp vanilla extract
Preparation
Melt butter in a 10-inch skillet over medium-high heat.
Once butter is melted, add carrots and saute just until tender, for 3 minutes.
Remove from heat and set aside until cool .
Heat an electric griddle to 375 degrees F.
In a medium mixing bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt for 20 seconds.
In a separate mixing bowl, whisk together buttermilk, milk, brown sugar, eggs and vanilla.
Add the carrot mixture to the buttermilk mixture, then whisk to combine.
Add flour mixture into buttermilk mixture, then whisk just until combined.
Butter griddle or skillets and drop about ⅓ cup batter at a time onto griddle.
Spread into an even round shapes, about 5-inches wide.
Cook until bottom is golden brown then flip and cook the opposite side.
Repeat process until all of the batter has been used up.
In a mixing bowl using an electric hand mixer, cream together cream cheese and butter until smooth and fluffy.
Mix in powdered sugar, milk and vanilla extract.
Serve pancakes topped with cream cheese glaze and pecans, and enjoy!
