How to Prepare Yummy Hot Cross Carrot Cake Pancakes

Hot Cross Carrot Cake Pancakes.

You can have Hot Cross Carrot Cake Pancakes using 24 ingredients and 7 steps. Here is how you cook that.

Ingredients of Hot Cross Carrot Cake Pancakes

1. It's 1 Cup of Flour.
2. It's 1 Teaspoon of Baking Powder.
3. You need 1/2 Teaspoon of Baking Soda.
4. Prepare 1/2 Teaspoon of Salt.
5. It's 1/2 Teaspoon of Cinnamon , ground.
6. It's 1/2 Teaspoon of Nutmeg , freshly - grated.
7. Prepare Pinch of Ginger , ground.
8. Prepare Pinch of Allspice.
9. Prepare Pinch of Cardamom , ground.
10. It's 2 Tablespoons of Walnuts , chopped.
11. You need 2 Tablespoons of Raisins.
12. You need 1 of Egg Large.
13. Prepare 2 Tablespoons of Brown Sugar.
14. It's 1 Cup of Buttermilk.
15. You need 1 Teaspoon of Vanilla Extract.
16. Prepare 2 Cups of Carrots , finely grated.
17. It's 3 Tablespoons of Butter greasing , for.
18. You need 4 Ounces of Cream Cheese , softened.
19. Prepare 2/3 Cup of Sugar Powdered.
20. Prepare 1 Tablespoon of Brown Sugar.
21. Prepare 2 Tablespoons of Heavy Cream.
22. Prepare Pinch of Cinnamon , ground.
23. You need Drizzle of Vanilla extract.
24. It's of Maple syrup for topping , if desired.

Hot Cross Carrot Cake Pancakes instructions

1. To make the pancakes, preheat the oven to 200 degrees F, so you can keep the pancakes warm between batches. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cardamom. Add the nuts and raisins, if using..
2. In a small bowl, whisk together the egg, brown sugar, buttermilk, and vanilla. Add the carrots. Pour the buttermilk mixture into the flour mixture and stir until just combined. Let rest for 5 minutes..
3. Meanwhile, make the cream cheese spread. Place the softened cream cheese in a small bowl and beat with a fork until smooth. Stir in the powdered sugar, brown sugar, heavy cream, cinnamon, and vanilla extract..
4. If piping crosses, fit a piping bag with a large, plain tip; or grab yourself a sandwich bag. Fill the bag with the cream cheese mixture (if using a sandwich bag, snip off the corner just before piping)..
5. Place a medium skillet over medium heat, and melt 1 tablespoon of the butter in it. Spoon about 2 tablespoons of batter into the pan and spread thin. When bubbles begin to form and pop, the pancake is ready to flip. Cook each side until golden, about 2 minutes..
6. As you cook, place the completed pancakes onto an ovenproof plate/platter and place in the warm oven. Continue cooking pancakes, adding more butter as needed..
7. Serve warm with cream cheese spread and syrup, if desired. Best served immediately..