Categories: Breakfast, Pancakes

Ingredients

• 1-1/4 cups all-purpose flour
• 2 tablespoons finely chopped pecans
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 egg, lightly beaten
• 1/3 cup packed brown sugar
• 1 cup milk
• 1 cup grated carrots
• 1 teaspoon vanilla extract
• CREAM CHEESE SPREAD:
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 4 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/4 cup confectioners' sugar
• Dash ground cinnamon

Directions

1. In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
3. Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners’ sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes. Yield: 4 servings.

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