Carrot Cake Pancakes
* Carrot Cake Pancakes are pineapple & carrot flecked pancakes with cream cheese topping* Bacon & Egg Cups feature eggs baked in Canadian bacon lined muffin tins topped cheese, bacon and chives.
Servings: 6 servings
Ingredients
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 1/2 cups powdered sugar
- 1 8 oz. can crushed pineapple in juice, divided
- 2 c. pancake mix I used Bisquick, which calls for milk & eggs. If your mix calls for water, follow those directions. Then add sugar, pineapple, carrots and raisins, if using.
- 1 c. milk
- 2 eggs
- 1/4 cup sugar
- 1 teaspoon pumpkin pie spice plus additional for garnish
- 2/3 cup shredded peeled carrot
- 1/3 cup raisins optional (I did not include raisins)
- No-Stick Cooking Spray
- 1/3 cup walnut pieces toasted
Instructions
- Beat cream cheese and butter in medium bowl with electric mixer on medium speed until smooth and creamy. Beat in powdered sugar and 1/3 cup pineapple until creamy.
- Combine pancake mix, sugar and pumpkin pie spice in medium bowl. Stir in milk and eggs and until completely blended. Stir in remaining pineapple, carrot and raisins (if using).) Let stand 3 minutes.
- Coat griddle or large skillet with no-stick cooking spray. Heat griddle to 350°F or skillet over medium heat. Pour slightly less than 1/4 cup batter for each pancake onto hot griddle to make 16 (3-inch) pancakes. Cook 1 to 1 1/2 minutes on each side or until done.
- Place 1 pancake on each serving plate. Spoon 1 rounded tablespoon cream cheese mixture on top of each pancake, spreading with back of spoon. Repeat layers three times using remaining pancakes and cream cheese mixture. Sprinkle with pumpkin pie spice and walnuts.