Carrot Pancakes
1-1/4 cup all-purpose flour
2 TBSP finely chopped pecans
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 tsp vanilla extract
CREAM CHEESE SPREAD:
4oz cream cheese, softened
1/4 cup confectioners' sugar
2 TBSP milk
1/2 tsp vanilla extract
dash ground cinnamon
In a bowl, combine first 6 ingredients. combine egg, brown sugar, milk, carrots and vanilla; mix well. Stir into dry ingredients, just until moistened. Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
Meanwhile, place cream cheese, confectioners' sugar, milk and vanilla in blender or food processor; cover and process until smooth. Transfer to a bowl; sprinkle with cinnamon. Serve with pancakes.
Yield: 4 servings