Pancakes façon gâteau aux carottes
2 portions | avec glaçage fouetté au fromage à la crème et à la cassonade
What's better than carrot cake? Getting to eat it for breakfast of course! These carrot cake pancakes are soft and fluffy with a hint of cinnamon and plenty of whipped brown sugar-cream cheese frosting to top!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Carotte
28 g
Noix de Grenoble, hachées
(Contient Noix de Grenoble)
2 cs
Cassonade
2 cs
Sirop d'érable
1 cc
Cannelle moulue
1 pièce(s)
Fromage à la crème
(Contient Lait)
150 g
Mélange à pâte tout usage
(Contient Blé, Lait)
100 g
Tranches de bacon
Pas inclus dans votre livraison
5 cs
Beurre*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450ºF.Wash and dry all produce.Remove cream cheese and 2 tbsp butter from the fridge and set aside in a warm place to soften at room temperature. Peel, then grate carrot. Measure 1 cup loosely packed carrot, then set aside.Arrange bacon strips in a single layer on a parchment-lined baking sheet.Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**When bacon is done, transfer to a paper-towel lined plate.
Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.Meanwhile, combine Breakfast Baking Mix, cinnamon and 3/4 cup water in a medium bowl, then whisk until smooth. Stir in 1 cup grated carrots until combined.
Heat the same large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. (NOTE: Do not use softened butter for this step.)When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)Transfer pancakes to a plate, then cover with foil to keep warm. Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.
Combine 2 tbsp softened butter and brown sugar in a medium bowl until smooth. Add cream cheese, then beat using a whisk or an electric hand mixer until smooth and fluffy, 2-3 min. Divide carrot cake pancakes between plates then top with whipped brown sugar frosting. Sprinkle toasted walnuts over top. Drizzle maple syrup over pancakes, if desired. Serve bacon alongside.