Carrot Pancakes with Cream Cheese Spread

• 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
• Dash nutmeg
• 1 egg, lightly beaten
• 1/3 cup packed brown or granulated sugar
• 1 cup milk
• 2 cups finely grated carrots
• 1 teaspoon vanilla extract
• 4 ounces cream cheese
• 1/4 powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 dash ground cinnamon

1. In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
2. In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
3. Stir carrot mixture into dry ingredients until moistened.
4. Pour batter by 1/4 cupful onto a greased hot griddle.
5. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
6. For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth.
7. Sprinkle with cinnamon, and serve with pancakes.

flour, pecans, baking powder, ground cinnamon, salt, ground ginger, nutmeg, egg, brown, milk, carrots, vanilla, cream cheese, powdered sugar, milk, vanilla, ground cinnamon

Taken from www.foodnetwork.com/recipes/carrot-pancakes-with-cream-cheese-spread-recipe.html (may not work)