Carrot Pancakes

Pancakes

• 1-1/4 cups of flour
• 2 TBL finely chopped pecans(optional)
• 2 teasp baking powder
• 1 teasp ground cinnamon
• ¼ teasp salt
• ¼ teasp ground ginger
• 1 egg, lightly beaten
• 1/3 cup packed brown sugar
• 1 cup of milk
• 1 cup of grated carrots
• 1 teasp of vanilla extract

Cream Cheese Spread

• 4 ounces of cream cheese softened
• ¼ cup of confectionary sugar
• 2 TBL milk
• ½ teasp vanilla extract
• Dash of ground cinnamon

In a large bowl, combine the first six ingredients. In a small bowl combine egg, brown sugar, milk, carrots and vanilla. Pour batter by ¼ cup onto a hot greased griddle or large skillet. Turn when bubbles form all over top of pancake. Cook until second side is golden brown.

Meanwhile, beat cream cheese, confectioner's sugar, milk, and vanilla (a blender works well). Transfer to a small bowl; sprinkle with cinnamon and serve with a little spoonful on each pancake. (maybe a drizzle of Vermont Maple syrup too!!

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