Carrot Cake Pancakes (with a maple cream cheese topping!)
Ever wanted to have cake for breakfast? Well now you can with these Carrot Cake Pancakes! They're soft, cakey, full of delicious spices and topped with whipped cream cheese! A delicious way to start your day.
Ingredients
Cream Cheese Topping
- 200 g cream cheese
- 50 g icing sugar
Pancakes
- 225 ml milk whole or semi-skimmed
- 1 tbsp lemon juice
- 30 g unsalted butter
- 225 g plain flour
- 1 tsp baking powder
- 30 g caster sugar
- 1 pinch of salt
- 1 tsp ground cinnamon
- 1 large egg
- 150 g grated carrot approx. 2 medium carrots
Optional toppings
- maple syrup
- pecans
Instructions
- For the cream cheese topping: In a medium bowl, beat together the cream cheese and icing sugar. Then set aside.
- For the pancakes: Firstly make the buttermilk, by mixing the milk and lemon juice together in a jug. Leave to sit for 5-10 minutes until slightly lumpy. Meanwhile, melt the butter and set aside.
- Then in a large bowl, whisk together the flour, baking powder, salt and cinnamon. Then crack the egg into the buttermilk, and pour in the melted butter. Whisk to combine, and then pour into the dry mixture and whisk again to combine. Finally add the grated carrot, and stir to combine.
- Turn the oven onto your lowest setting, and get a baking tray ready. Then heat some oil in a large frying pan, over a medium-low heat and spoon batter for two pancakes (roughly 3tbsp each) into the pan, well spaced apart. Leave to cook until air bubbles have popped onto the surface, then carefully flip over and cook for 2-3 minutes further until nicely browned on both sides. Place the cooked pancakes into the baking tray and place into the oven to keep warm. Repeat the process with the remaining batter, making 8 pancakes in total.
- Once all pancakes are cooked, serve with the cream cheese topping along with maple syrup and pecans.
Notes
Best served same day, still warm.