Carrot Cake Pancakes
2 1/2 C. all-purpose flour
4 T. finely chopped pecans
4 t. baking powder
2 t. ground cinnamon
1/2 t. salt
1/2 t. ground ginger
Dash nutmeg
2 eggs, lightly beaten
2/3 C. packed brown or granulated sugar
2 1/4 C. milk
2 C. finely grated carrots
2 C. golden raisins
Cream Cheese Spread
8 oz. cream cheese-soft
1/2 C. powdered sugar
1/3 C. milk
1 t. vanilla
Dash ground cinnamon
In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg. In a separate bowl, combine eggs, sugar, milk, carrots, and vanilla; mix well. Stir carrot mixture into dry ingredients until moistened. Pour batter by ¼ cupful onto a greased hot griddle. Turn when bubbles form on the top of pancakes; flip and cook until golden brown. For topping, blend cream cheese, powdered sugar, milk and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.
from innkeeper Loretta Coblentz, The Barn Inn Bed & Breakfast in Millersburg, Ohio
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