Carrot Cake Pancakes with Cream Cheese Maple Syrup
I know Kansas isn’t the only place experiencing completely bonkers weather. I mean, really. We joke about the weather all the time. People are always saying things like: “That’s Kansas weather for you. You’ll get a sunburn today and it will be snowing tomorrow.” But that usually is an over-exaggeration. The temperature can change dramatically very quickly in Kansas, but not usually like this! I feel like mother nature is giving us all the middle finger and saying “You want to joke about me? I’ll give you something to joke about.”
Wednesday was beautiful. I literally sat outside on my balcony in shorts and a t-shirt at 7 am eating breakfast. Then I trounced around town in a sundress and sandals running errands. It was my first day off work before the big move and it was 80 degrees out! I remember thinking, “If I’m not careful I’m going to get burnt to a crisp today.” And one of my friends did get a pretty good sunburn that day… (Not that sunburning is good. It is absolutely not good. Wear sunscreen people! Wear protective covering! Protect your skin! SERIOUSLY! And stop laying in tanning beds!)
Oh geez. Sorry. I have a big thing about protecting your skin. Ask my friend who got burned. She sent me a picture of herself in her wedding dress and before she even let me comment on how pretty it was she said “Don’t lecture me about my burn! I forgot sunscreen on my walk!” Haha. She knows me too well. But seriously, she’s gorgeous!
Ok, what were we talking about? Oh yes, the weather. So to recap, Wednesday was freaking beautiful. Yesterday? Not so much. It was snowing and icing and disgusting! Those sandals and sundress stayed home yesterday (not that I ever wear the same outfit 2 days in a row…
idothatallthetime) But I had to pull out my boots and coat. I was grumpy. And lazier than the day before.
Then I watched the news (how depressing) and I kicked myself in the ass for letting such a stupid thing as the weather get me in a bad mood. I need to change my perspective. I know I do. I have so much to be thankful for and I am thankful.
I am very thankful that I have so many clothing options to change with the weather. I am thankful for my home that I was able to use air conditioning in on Wednesday and the heater yesterday. I am thankful that it was just a little rain and snow and that it wasn’t something worse, like a tornado. Just so many things. Thanks is the theme today. I’m going to cram it down my own throat!
Let’s talk about these pancakes. I mean… Just think about it. It’s carrot cake. For breakfast! Well, it isn’t actual carrot cake. But you get the point. Just do one important thing if you do make these (or any pancakes for that matter). It is very important.
DON’T FORGET TO PUT THE BAKING POWDER IN THE BATTER! You see how flat mine are? Yeah. I forgot the baking powder. I know. BIG mistake. Huge.
Baking powder is what makes them light and fluffy. You know how all those beautiful bubbles start forming when you are cooking pancakes. That is the baking powder reacting! Don’t forget to do it! Got it? But really, if you do forget it, eat them anyway. I did. Don’t waist food just because you are an idiot about the baking powder. But just don’t forget it, okay?
And THANK YOU for checking out my blog. I really am so appreciative of all my readers and their support. You guys are amazing and I am thankful for each and every one of you. This blog brings me so much joy and you are the biggest part of that!
- 1/4 cup sugar
- 2 1/2 cups cake flour (you can substitute all-purpose flour here but reduce the amount to 2 1/4 cups. The cakes won’t be quite as light and fluffy)
- 1 tsp salt
- 1 TBSP baking powder
- 2 tsp pumpkin pie spice
- 3 eggs
- 2 cups buttermilk (or soured milk)
- 1 tbsp pure vanilla extract
- 4 tbsp melted butter
- 2 cups finely grated carrot
- 4 oz cream cheese, softened
- maple syrup
- In a large bowl whisk together sugar, cake flour, salt, pumpkin pie spice, and baking powder.
- Make a well in the center of the dry mixture.
- In a medium bowl, whisk the eggs until fluffy.
- Beat the buttermilk, vanilla extract, and melted butter into the eggs.
- Pour the wet ingredients into the dry ingredients and gently mix just until combined. (The batter will be lumpy. Do not over mix to a smooth consistency.)
- Gently fold in the carrots.
- Let the batter sit at room temperature while making the syrup.
- Fry the cakes on a lightly greased and very hot griddle.
- When bubbles appear on the surface of the cakes, flip them before the bubbles burst.
- In a small bowl stir the cream cheese until smooth and drizzle in the maple syrup until you get the desired consistency. Use less syrup for a more thick frosting like topping, and use more syrup for more of a glaze.
- Drizzle over hot pancakes.
Amount Per Serving: Calories: 0