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flour cane sugar baking powder pumpkin pie spice baking soda salt eggs buttermilk unsalted butter vanilla carrots orange zest candied ginger pecans cooking spray cream cheese maple syrup butter
Viewed: 51 - Published at: 4 years agoIngredients
- 1 1/2 cups all-purpose flour
- 4 tablespoons pure cane sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
- 1 teaspoon finely grated orange zest, optional
- 1 tablespoon finely diced candied ginger
- 1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
- Cooking spray or melted butter
- 8 ounces softened cream cheese
- 1/2 cup grade B pure maple syrup
- 4 tablespoons butter
Method
- For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl.
- Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl.
- Add the carrots and orange zest, if using, and mix until smooth.
- Add the wet ingredients to the dry ingredients.
- Fold in the ginger and pecans, if using, and mix until just combined.
- Cover and refrigerate for at least 30 minutes and up to 3 hours.
- Heat a large nonstick skillet or griddle over medium heat.
- Coat the skillet with cooking spray or brush with melted butter.
- Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula.
- Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes.
- Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute.
- Repeat with the remaining batter.
- Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
- For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
- To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle.
- Sprinkle with chopped walnuts or pecans, if using.
