Ingredients
2 cups pancake mix1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon ground cloves2 large eggs, room temperature1 cup whole milk1 cup finely shredded carrotsTOPPINGS:1/2 cup maple syrup1/8 teaspoon ground cinnamon2/3 cup whipped cream cheese1 tablespoon whole milk1/2 cup chopped walnuts or pecans, toastedFinely shredded carrots, optional
Preparation
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 nonstick skillet or 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 and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with cream cheese mixture and half the syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate remaining syrup; save for another use.
