![\"Carrot](\"http:\/\/aysontespli.ca\/wp-content\/uploads\/556805_10151503793361148_807252620_n.jpg\")
<\/a>1 cup Whole Wheat Flour If you don’t have buttermilk, set the milk to souring before you begin. In small mixing bowl beat cream cheese until smooth. Preheat Griddle to 350F. Makes 18 Pancakes<\/p>\n FYI – This is a ummm, goopy batter; don’t try to hurry these up by cranking up the heat coz you will end up with burnt outsides and raw insides…YUCK! Keep it at 350F and practice patience…or you know, clean all the surfaces in the kitchen if you are like me and can’t be trusted to be patient!<\/p>\n","protected":false},"excerpt":{"rendered":" I had some carrots that were no longer eye appealing and needed to be used up. I absolutely love to bake but, oh my, there is only so much baking one can consume! Summer has been a busy time for everyone so we haven’t had our regular Sunday Dinners where I can rely on the … Continue reading Carrot Cake Pancakes<\/span>
\n1 cup Flour
\n2 teaspoons Baking Powder
\n1 teaspoon Baking Soda
\n1 teaspoon Salt
\n1 teaspoon ground Cinnamon
\n1\/2 teaspoon ground Nutmeg
\n1\/4 teaspoon ground Ginger
\nOR 2 teaspoons Epicure Apple Pie Spice<\/strong>
\n1\/4 cup Brown Sugar
\n1\/2 cup chopped Walnuts
\n1\/2 cup Raisins
\n2 Eggs, lightly beaten
\n1\/4 cup Butter, melted
\n1 teaspoon Vanilla
\n2 cups Buttermilk (If you don’t have Buttermilk – 2Tbsp Lemon Juice with enough regular milk to \u00a0measure 2 cups, let stand for 10 minutes)
\n4 cups grated Carrots
\nCream Cheese Drizzle<\/strong><\/span>
\n4 ounces Cream Cheese, softened
\n1\/2 cup Icing Sugar
\nVanilla
\nMilk – to desired consistency<\/p>\n
\nMelt the butter and let it cool while you proceed with getting your dry ingredients combined.<\/p>\n
\nAdd icing sugar and vanilla, beating until no lumps remain.
\nAdd a little milk (1 – 2 Tablespoons) if you want a thinner drizzle.
\nSet aside.<\/p>\n
\nIn mixing bowl combine flours, baking powder, baking soda, salt, spices and brown sugar.
\nStir in chopped nuts and raisins.
\nIn a small bowl, combine buttermilk, vanilla, eggs, melted butter and grated carrots.
\nPour liquid ingredients, all at once, into dry ingredients.
\nStir just until all the flour is incorporated, do not overmix.
\nLightly spray griddle with non stick spray.
\nLadle about 1\/4 – 1\/3 cup for each pancake, spreading the batter slightly\u00a0; cook for 3 – 4 minutes, until bubbles start to pop and edges are dry.
\nFlip over and continue cooking for another 3 – 4 minutes.
\nTransfer to serving platter.
\nRepeat with remaining batter.
\nServe warm with Cream Cheese Drizzle.
\nFreeze any leftovers and simply pop into the toaster to reheat when needed.<\/p>\n