Step-by-Step Guide to Prepare Super Quick Homemade Hot Cross Carrot Cake Pancakes

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Many things affect the quality of taste from Hot Cross Carrot Cake Pancakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hot Cross Carrot Cake Pancakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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As for the number of servings that can be served to make Hot Cross Carrot Cake Pancakes is 6-serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Hot Cross Carrot Cake Pancakes estimated approx 45 mins.
To begin with this particular recipe, we have to prepare a few components. You can have Hot Cross Carrot Cake Pancakes using 24 ingredients and 7 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Hot Cross Carrot Cake Pancakes:
- 1 Cup Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Cinnamon , ground
- 1/2 Teaspoon Nutmeg , freshly - grated
- Pinch Ginger , ground
- Pinch Allspice
- Pinch Cardamom , ground
- 2 Tablespoons Walnuts , chopped
- 2 Tablespoons Raisins
- 1 Egg Large
- 2 Tablespoons Brown Sugar
- 1 Cup Buttermilk
- 1 Teaspoon Vanilla Extract
- 2 Cups Carrots , finely grated
- 3 Tablespoons Butter greasing , for
- 4 Ounces Cream Cheese , softened
- 2/3 Cup Sugar Powdered
- 1 Tablespoon Brown Sugar
- 2 Tablespoons Heavy Cream
- Pinch Cinnamon , ground
- Drizzle Vanilla extract
- Maple syrup for topping , if desired
Steps to make to make Hot Cross Carrot Cake Pancakes
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- Serve warm with cream cheese spread and syrup, if desired. Best served immediately.
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