Breakfast Toasting Bread

A bit of a twist on my basic buttermilk pancakes. I adapted elements from Sheila’s homemade Carrot Cake recipe to create a sweet taste for breakfast. I’ve included my Maple-Cream Cheese Drizzle (basically cream cheese icing thinned with local maple syrup and served warm) and our Pumpkin Pie spice recipe. Enjoy! Carrot Cake Pancakes Ingredients All-purpose flour 1 1/2 cups Granulated sugar 2 tbsp Brown sugar 2 tbsp Baking powder 1 tsp Baking soda 1/2 tsp Salt 1/2 tsp Pumpkin pie spice (see Note) 2 tsp Butter milk, room temperature 1 1/2 cups Large eggs 2 Melted butter, cooled 3 tbsp Grated orange zest 1 tsp Vanilla extract 1 tsp Carrots, grated 1 cup Walnuts, coarsely chopped 1/2 cup Maple-Cream Cheese Drizzle (see Note) Instructions Soften grated carrots in microwave, about 1-2 minutes. Set aside. In a medium bowl whisk together flour, both sugars, baking powder, baking soda, salt, pumpkin pie spice. In a separate bowl whisk butter milk, eggs, melted butter, vanilla extract, and orange zest. Combine the milk/egg mixture into the flour mixture until just combined. Fold in grated carrots. Do not over mix batter. Leave the batter to rest for 15-30 minutes. Heat a griddle or large cast iron skillet over medium heat to approximately 350°F. Brush griddle lightly with vegetable oil or melted butter. Drop scant 1/4 cup batter onto griddle and bake until bubbles start to form and burst, about 2 minutes. Flip pancake and cook another 1-2 minutes. Keep pancakes warm by placing in a single layer on a paper towel lined baking sheet in a pre-heat 150°F oven until ready to serve. Serve with warm Maple-Cream Cheese Drizzle and top with walnuts. Notes I use 3” crumpet rings to make pancakes, but this is not necessary, it just makes a nice presentation. Regular egg rings may not be deep enough as pancakes rise, but you can give it try. See the Pumpkin Pie Spice mix recipe, but you can use any spices of your choice and taste. The Maple-Cream Cheese Drizzle recipe can be made the night before and stored in refrigerator. Maple-Cream Cheese Drizzle Ingredients Cream cheese, room temperature 8 oz Unsalted Butter, room temperature 6 tbsp Confectionary sugar 3 cups Vanilla extract 1 tsp Lemon, optional Juice of 1/2 lemon Maple syrup 1 cup Instructions Cream together cream cheese and butter in bowel of a stand mixer. Continue mixing and slowly shift in the confectionary sugar. Add vanilla. Continue mixing and slowly add maple syrup until smooth and thinner than cake icing. May or may not require full cup of syrup. Place covered bowl in warm oven (150 °F) until soft n warmed through and easy to drizzle. Periodically stir and keep warm until ready to serve. Notes Can be made the night before and stored in refrigerator. Warm in oven (from step 4) until ready to serve. Great topping to consider for other recipes or even to use on regular pancakes. Pumpkin Pie Spice Ingredients Cinnamon, ground 2 tbsp Ginger, ground (see Note) 1 1/2 tbsp Allspice, ground 1 tsp Clove, ground 1 tsp Nutmeg, ground 1 tsp Mace, ground 1 tsp Instructions Combine spices in small bowl, mix well. Store in covered container for use. Notes Ground ginger can be very potent, add less then adjust to your taste.