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

CINNAMON SYRUP and CREAM CHEESE TOPPING
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

Directions:
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

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