Spice Up Your Brunch with Carrot Cake Pancakes • Tasty

Name: Spice Up Your Brunch with Carrot Cake Pancakes • Tasty
Total time: 30 min
Ingredients: 2 ½ cups Flour; ¼ cups Brown sugar; 2 tsp Salt; 1 ¾ tsp Cinnamon, ground; ¼ tsp Allspice; ½ tsp Nutmeg, ground; 1 tsp Baking powder; 1 tsp Baking soda; 2 cups Buttermilk; 1 stick + 5 tbsp Butter, melted; 2 Egg; 1 ½ cups Carrot; ¼ cups Walnut, chopped; 10 tbsp Cream cheese; 10 tsp Maple syrup

By Tasty · 30 min

Ingredients

Flour2 ½ cups
Brown sugar¼ cups
Salt2 tsp
Cinnamon · ground1 ¾ tsp
Allspice¼ tsp
Nutmeg · ground½ tsp
Baking powder1 tsp
Baking soda1 tsp
Buttermilk2 cups
Butter · melted1 stick + 5 tbsp
Egg2
Carrot1 ½ cups
Walnut · chopped¼ cups
Cream cheese10 tbsp
Maple syrup10 tsp

Instructions

Whisk the flour, brown sugar, salt, cinnamon, allspice, baking powder and baking soda in a large bowl.
In a second bowl or measuring jug, whisk the buttermilk, melted butter and eggs.
Pour the wet mixture into the dry and fold with a spatula until just combined. Gently fold in the grated carrot.
Rest the batter for 15 to 30 minutes at room temperature.
Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Pour in ⅓ cup (75 g) of batter per pancake and cook 2 to 3 minutes, until bubbles form on the surface. Flip and cook 1 to 2 minutes more, until golden brown and cooked through. Repeat with the rest of the batter, adding butter as needed. Keep finished pancakes warm in a low oven or under foil.
Serve with a pat of cream cheese, a drizzle of maple syrup and a sprinkle of chopped walnuts.

Summarized from Tasty's video. Watch it for the details.

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