Carrot Cake Pancakes

• all-purpose flour2 ½ cup
• brown sugar¼ cup
• kosher salt2 teaspoon
• McCormick® Ground Cinnamon1 ¾ teaspoon
• McCormick® allspice¼ teaspoon
• ground nutmeg½ teaspoon
• baking powder1 teaspoon
• baking soda1 teaspoon
• buttermilk2 cup
• unsalted butter1 stick
• large egg2
• carrot1 ½ cup
• unsalted butter5 tablespoon
• walnuts¼ cup
• cream cheese10 tablespoon
• maple syrup10 teaspoon

Instructions

1. 1

   In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.

2. 2

   In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.

3. 3

   Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined.

4. 4

   4.

5. 5

   Gently fold in the grated carrots.

6. 6

   Let the batter rest for 15-30 minutes at room temperature.

7. 7

   Melt 1 tablespoon butter in a medium skillet over medium-low heat.

8. 8

   Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan.

9. 9

   Cook for 2-3 minutes, until bubbles start to appear on the surface.

10. 10

    Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through.

11. 11

    Repeat with the remaining batter, adding more butter as needed.

12. 12

    As you cook the pancakes, keep them warm in a low oven or cover with foil.

13. 13

    Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.

14. 14

    Enjoy!