We had some doubters on this recipe—but not after they tried the pancakes. This is another very good pancake recipe. They are made with cream cheese, grated carrots, pineapple, and spices.
The recommended syrups for these pancakes are Lawford’s Reserve cinnamon Cream or Vanilla Cream Syrup.
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/4 teaspoon ground ginger
8 ounces of cream cheese
2 large eggs
2 8-ounce cans crushed pineapple, undrained
3/4 cup grated carrots
1/2 cup milk
- In a large bowl combine flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ginger. Stir with a fork to combine.
- In a separate bowl, beat the cream cheese until smooth. Add the eggs, one at a time, beating after each. Add the milk. Add the pineapple and carrots, and stir just to combine.
- Add the liquid mixture to the dry mixture. Do not mix more than necessary. Some small lumps will remain.
- Heat a pan or griddle over medium-high heat. Coat it lightly with oil. When the griddle is hot, pour the batter onto the griddle in even circles. Cook until bubbles form and start to break in the batter. Flip and cook until done.