Carrot Pancakes With Cream Cheese Syrup And Candied Pecans Recipe

Name: Carrot Pancakes With Cream Cheese Syrup And Candied Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded carrots; 1 1/2 cups all-purpose flour; 1/4 light brown sugar packed; 2 1/2 teaspoons baking powder; 1 1/2 teaspoons cinnamon; 1 teaspoon salt; 1 teaspoon vanilla extract; 1 cup whole milk; 1 large eggs; 3 tablespoons melted butter plus more for griddle; 3/4 cup maple syrup; 6 ounces cream cheese; 1 cup pecans whole shelled; 1/3 cup light brown sugar packed; teaspoon ground cinnamon; 2 tablespoons water; 1 pinch salt

Servings: persons

2 cups shredded carrots
1 1/2 cups all-purpose flour
1/4 light brown sugar packed
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
1 cup whole milk
1 large eggs
3 tablespoons melted butter plus more for griddle
3/4 cup maple syrup
6 ounces cream cheese
1 cup pecans whole shelled
1/3 cup light brown sugar packed
teaspoon ground cinnamon
2 tablespoons water
1 pinch salt

1
In a large bowl whisk together the flour, sugar, baking powder, cinnamon and salt. Once combined, whisk in the vanilla, milk, egg and butter. Then stir in the shredded carrots. Set aside to let the batter rest.
2
Preheat the griddle on your KitchenAid Commercial-Style Rangetop to 350 degrees F.
3
Place all the ingredients for the candied pecans in a skillet. Set the skillet over medium heat and bring to a simmer. Shake the pan to coat the pecans and let them simmer for 5 minutes, gently tossing every minute. Then pour the candied pecans out of the skillet onto a sheet of parchment or wax paper. Separate the pecans with a wooden spoon and allow them to dry.
4
Place the cream cheese in a small saucepot over medium-low heat. Move the cream cheese around the pot to start melting. Then slowly add 1-2 tablespoons of maple syrup at a time, whisking thoroughly to slowly incorporate the syrup into the cream cheese. (If you dump all the syrup in at once, you'll have chunks in your syrup.) Once all the syrup is blended smoothly into the cream cheese, keep over low heat to stay warm.
5
Once the candied nuts and syrup are ready, start cooking the pancakes. Butter the griddle. Use a 1/4 cup scoop to portion four pancakes onto the griddle. Cook 2-3 minutes per side. Flip when the edges start to look dry and firm. Once flipped, do not press the pancakes down with the spatula. Move the pancakes off the griddle and repeat with remaining batter.
6
Serve the carrot pancakes hot with warm creamy syrup and candied pecans on top!

917

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups shredded carrots, 1 1/2 cups all-purpose flour, 1/4 light brown sugar packed, 2 1/2 teaspoons baking powder, and more.

Yes, Carrot Pancakes With Cream Cheese Syrup And Candied Pecans falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Pancakes With Cream Cheese Syrup And Candied Pecans

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