Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Name: Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans
Yield: About 14 pancakes
Ingredients: 1 1/2 cups all-purpose flour; 4 tablespoons pure cane sugar; 1 teaspoon baking powder; 1 teaspoon pumpkin pie spice; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 large eggs; 1 1/2 cups buttermilk; 3 tablespoons unsalted butter, melted and cooled; 1/2 teaspoon pure vanilla extract; 1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots); 1 teaspoon finely grated orange zest, optional; 1 tablespoon finely diced candied ginger; 1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish; Cooking spray or melted butter; 8 ounces softened cream cheese; 1/2 cup grade B pure maple syrup; 4 tablespoons butter

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans was pinched from <a href="http://www.cookingchanneltv.com/recipes/bobby-flay/carrot-cake-pancakes-with-maple-cream-cheese-drizzle-and-toasted-pecans-recipe/index.html" target="_blank">www.cookingchanneltv.com.</a>

INGREDIENTS

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1 1/2 cups all-purpose flour

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4 tablespoons pure cane sugar

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1 teaspoon baking powder

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1 teaspoon pumpkin pie spice

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1/2 teaspoon baking soda

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1/2 teaspoon fine sea salt

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2 large eggs

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1 1/2 cups buttermilk

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3 tablespoons unsalted butter, melted and cooled

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1/2 teaspoon pure vanilla extract

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1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)

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1 teaspoon finely grated orange zest, optional

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1 tablespoon finely diced candied ginger

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1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish

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Cooking spray or melted butter

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8 ounces softened cream cheese

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1/2 cup grade B pure maple syrup

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4 tablespoons butter

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