When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.

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
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 4 ounces cream cheese, 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.