Carrot Cake Pancakes

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   1. Preheat the oven to 200 degrees Fahrenheit so you can keep the pancakes warm before serving. Spoon the cream

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   cheese into a bowl and leave it out at room temperature to soften.

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   2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

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   3. In a smaller bowl, whisk together the egg, Muscovado/brown sugar, buttermilk and vanilla.

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   4. Stir in the carrots, then dump the wet mixture into the dry mixture all at once. Stir just until incorporated. Let the mixture

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   rest for 5 minutes while you make the cream cheese topping and preheat your griddle/skillet.

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   5. Whisk the cream cheese in a small bowl until it is uniformly soft and pliable, with no lumps. If your cream cheese is not

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   soft enough yet to do this, try zapping it in the microwave for just a few seconds at a time. Whisk in the maple syrup, milk,

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   vanilla and cinnamon. Feel free to sweeten with more syrup or further thin it out further with more milk. Set aside.

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    6. Over medium heat, melt a big pat of butter in a cast-iron skillet or griddle. Pour a scant 1/4 cup batter into the hot pan,

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    using the measuring cup to pat the batter down and out a bit. Cook, flipping once, until the pancakes are golden on both

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    sides.

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    7. Place pancakes on an ovenproof plate and keep in the oven while you cook the remaining pancakes, adding more butter

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    to the pan as needed. Top with maple cream cheese and serve with extra maple syrup on the side, in case someone

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    wants to sweeten it up further.

* Per serving · 4 servings · Values may vary.