retired09's Recipe

Carrot Cake Pancakes

Category: Breakfast and Brunch

This is from The Barn Inn Bed & Breakfast in Millersburg, Ohio and posted in Ohio Magazine. I tweeked it a little from the original recipe.
Makes 6 to 8 servings

Pancakes:
2 1/2 cups all-purpose flour
4 Tablespoons finely chopped pecans
4 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoons salt
1/2 teaspoons ground ginger
Dash of nutmeg
2 eggs, separated
2/3 cup packed brown or granulated sugar
2 2/3 cups buttermilk
1 cup finely grated carrots
1/4 to 1/2 cup light raisins (optional)

Topping:
8 ounces cream cheese, room temperature
1/2 cup powdered sugar
1/3 cup milk
1 teaspoon vanilla
Dash of ground cinnamon
1/4 cup chopped pecans

Directions:
For pancakes: in a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger and nutmeg. In a separate bowl, combine eggs yolks, sugar, buttermilk and carrots. Mix well. Stir carrot mixture into dry ingredients just until moistened the thickness of cake batter (you may not need all the wet ingredients). In a small bowl, whip egg whites till firm peaks. Fold into batter. Add raisins if desired.
Pour batter 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. Sprinkle chopped pecans on top of pancakes.