Carrot Cake Pancakes with Sanded Pecans and Cream Cheese Syrup

Carrot Cake Pancakes with Sanded Pecans and Cream Cheese Syrup

Dessert 

Combine the tempting crunch of pecans with the just-so sweetness of carrot cake, then top it with all with comforting cream cheese syrup, and voila: a satisfying centerpiece for Sunday brunch. This recipe has three parts, and the AllClad non-stick pan will help you handle two of them. Use it to prepare the pecans, and to cook the pancakes, too.

  • 4

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • For the sanded pecans:
  • 60 grams / 3/4 cup whole pecans, toasted
  • 60 grams / 1/4 cup water
  • 30 grams / 2T sugar
  • 15 grams / 1 T sugar
  • pinch salt
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  • For the cream cheese syrup:
  • 90 gams / 3oz. water
  • 115 grams / 1/2 cup sugar
  • 115 grams / 4oz. cream cheese, cut into cubes
  • 5 grams / 1 tsp. vanilla extract
  • 15 grams / 1T lemon juice
  • pinch salt
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  • For the carrot cake pancakes:
  • 150 grams / 5oz. carrots, peeled, finely grated
  • 60 grams / 2oz. golden raisins
  • 115 grams / 4oz. light brown sugar
  • 5 grams / 1tsp. salt
  • 2 eggs
  • 285 grams / 1-1/4 cups buttermilk
  • 40 grams / 1/4 cup canola oil
  • 185 grams / 1-1/4 cup all-purpose flour
  • 10 grams / 1 teaspoon baking soda
  • 3 grams / 3/4 tsp. cinnamon
  • 1 gram / 1/4 tsp. powdered ginger
  • pinch ground cloves
  • vegetable oil spray
  • butter to garnish

Preparation

Begin by preparing the sanded pecans. In the All-Clad 8” TK Nonstick Sauté / Fry Pan, combine the pecans, water and larger quantity of sugar and bring to a boil. Continue cooking until the liquid evaporates then turn the heat down to medium low. Cook stirring occasionally with a small silicone spatula until the sugar begins to caramelize. Add the remaining sugar and stir until the sugar crystallizes and the pecans take on a sandy appearance. Remove the pecans from the pan and transfer to a silicone baking mat or other nonstick surface. While the pecans are still hot, carefully separate them so that they do not stick together. Allow to cool completely and store in a dry location until needed.

For the cream cheese syrup, combine the water, sugar in a small All-Clad sauce pot and bring to a boil. Cook until the sugar is completely dissolved. Combine all the ingredients in a blender and process until smooth. If preparing in advance, do not boil when rewarming.

For the pancakes, combine the grated carrots, raisins, brown sugar and salt in a mixing bowl and allow to macerate for about 5 minutes. Stir in the eggs followed by the milk and oil. In a separate, larger bowl, combine all the remaining ingredients and make a well in the center. Add the wet ingredients to the dry and mix gently mix together taking care not to over mix the ingredients.

Heat the All-Clad 8” TK Nonstick Sauté / Fry Pan over medium - low heat and spray lightly with vegetable oil. Ladle 1 cup (8 ounces) of the batter into the pan. Cook the pancake until golden brown and bubbles appear on the top surface, approximately 2 minutes before turning out over and repeating on the other side.

Garnish the pancakes with, butter, the cream cheese syrup and sanded pecans.

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