Carrot Cake Pancakes with Caramel-Cream Cheese Drizzle

Name: Carrot Cake Pancakes with Caramel-Cream Cheese Drizzle
Ingredients: 1 cup Krusteaz pancake mix; 3/4 cup milk; 1/4 tsp salt; 3 Tbs brown sugar; 2 tsp pumpkin pie spice; 1/4 tsp cardamom; 1 cup shredded carrots; 1/2 cup chopped pecans; 1/2 cup brown sugar; 1 Tbs butter; 1/2 cup milk; 1/4 cup cream cheese

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Prep

Cook

Serves

Level

Griddle

350

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Join me for a member-inspired Blackstone griddle breakfast as I whip up moist carrot cake pancakes drizzled with a sweet cream cheese...

Pancakes

•1 cup Krusteaz pancake mix
•3/4 cup milk
•1/4 tsp salt
•3 Tbs brown sugar
•2 tsp pumpkin pie spice
•1/4 tsp cardamom
•1 cup shredded carrots
•1/2 cup chopped pecans

Sauce

•1/2 cup brown sugar
•1 Tbs butter
•1/2 cup milk
•1/4 cup cream cheese

Instructions

1Preheat griddle to low.
2In a mixing bowl, combine pancake mix with, milk, brown sugar, salt pumpkin pie spice and cardamom. Mix well.
3Add, shredded carrots and chopped pecans. Mix together. Let rest while you make the sauce.
4To make the sauce, add brown sugar and butter to a separate sauce pan(disposable aluminum pan works great) on low / med heat. Cook until both the butter and sugar are melted and caramelized.
5Turn down the heat to low, and add the milk slowly, whisking as you pour.
6Add cream cheese and continue to whisk until all the lumps have dissolved and the sauce is smooth.
7Lower griddle temp to around 350 and ladle out 1/2 cup of batter per pancake into the griddle, and when bubbles start forming, flip the pancakes. Cook until both sides are browned. Add a pat of butter to each pancake.
8Plate pancakes with a drizzle of sauce. and some chopped pecans on top if desired.