GOOD EATS

Nothing starts a morning off better than a big stack of buttermilk pancakes drizzled GOOD with a cream cheese topping. These moist and fluffy pancakes EATS will have your family asking for them every weekend. Buttermilk pancakes are an American classic, and making them from scratch is easier than you could imagine. This pancake mix is loaded with carrot cake ingredients, so it’s not too sweet, and you feel like you are eating dessert for breakfast. Gina Abernathy

These moist and fluffy pancakes are perfect for breakfast or brunch. They are also delicious for a special weekend treat. An amazing over-the-top recipe that lets you have your cake for breakfast.

Batter Ingredients

2 cups all-purpose flour 4 tablespoons brown sugar 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking soda 2 teaspoons baking powder 1 large egg 2 tablespoons vegetable oil 2 cups buttermilk 1-1/2 teaspoons vanilla 1 cup carrots, freshly grated 2 tablespoons crushed pineapple, drained

Batter Directions

Whisk together flour, sugar, salt, cinnamon, baking powder and baking soda in a large bowl. Whisk egg, buttermilk, oil and vanilla in a separate bowl. Stir carrots and pineapple into the egg mixture.

Pour the wet ingredients into the dry ingredients, gently stirring to combine. Don’t over mix.

Allow the batter to rest, uncovered, for 10 minutes while you prepare the cream cheese glaze.

Cream Cheese Glaze Ingredients

4 ounces cream cheese, softened 3/4 cup powdered sugar 1/4 cup milk 1 teaspoon vanilla chopped pecans (optional)

Glaze Directions

Beat the cream cheese until smooth. Add other ingredients (except pecans) and mix well.

Pancake Directions

Heat a large nonstick skillet over medium heat until hot. Lightly grease the pan with butter or vegetable oil.

Spoon the batter, 1/4 cup at a time, onto the hot surface (an ice cream scoop works great for this).

Cook pancakes on the first side until bubbles form on the tops, and the bottoms are brown. Allow the pancakes to cook until the edges appear cooked and bubbles in the batter begin to burst. Flip and cook until the bottoms are brown, 1 to 2 minutes longer.

Spoon or drizzle cream cheese glaze over warm pancakes. Add pecans to the top of pancakes if desired.

Makes 12 pancakes

~ Gina Abernathy is the author and recipe creator behind the blog, Home at Cedar Springs Farm.

Tips for Making the Best Fool-Proof Buttermilk Pancakes

n Allow the pancake batter to sit for 10 minutes before cooking. n Don’t over mix the ingredients. Gently fold in all ingredients until just combined. A few flour streaks are okay. n Use buttermilk. When combined with baking soda, it yields thick and fluffy pancakes. n Finely grate the carrots. Use the smallest holes on your grater. n n Pancakes are ready to flip when the edges are set, and the bubbles in the batter begin to pop. Look for a golden brown color.

Other Topping Ideas

n Carrot cake pancakes can be topped with whipped butter, maple syrup, cream cheese, raisins, crushed pineapple, walnuts or pecans. But the real winner is the cream cheese glaze drizzled on top of the hot pancakes. n Serve with fresh fruit for the perfect meal. n This recipe is a twist from my popular Carrot Cake Recipe on the blog, Home at Cedar Springs Farm.