Carrot Cake Pancakes

2 cups pancake mix
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 eggs
1 cup milk
½ cup raisins
1½ cup finely shredded carrots

1 cup maple syrup
2 Tbs butter
1/4 tsp ground cinnamon
1 carton (4 ounces) whipped cream cheese
1 Tbs Powdered sugar
1/2 cup chopped pecans or walnuts

In a large bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into the dry ingredients just until moistened. Stir in carrots.

Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown.

For syrup, in a small saucepan, combine the maple syrup, butter and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. Serve pancakes with cream cheese and syrup; sprinkle with nuts.

Yield: 12 pancakes 1 cup syrup

Tags: , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: