Ingredients
1-1/4 cups all-purpose flour2 tablespoons finely chopped pecans2 teaspoons baking powder1 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground ginger1 egg, lightly beaten1/3 cup packed brown sugar1 cup milk1 cup grated carrots1 teaspoon vanilla extractCREAM CHEESE SPREAD:2 tablespoons milk1/2 teaspoon vanilla extract4 ounces cream cheese, softened1/4 cup confectioners’ sugarDash ground cinnamon
Preparation
In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners’ sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.
