Servings: 0
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Equipment
Ingredients
For the Pancakes:
- 2 cups spelt flour or whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Himalayan pink salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons maple syrup or honey
- 1 1/2 cups grated carrots
- 2 large eggs or egg substitute for a vegan option
- 1 3/4 cups grass-fed whole milk or coconut milk
- 1/4 cup melted ghee or coconut oil
- 1 teaspoon pure vanilla extract
- Cooking spray or additional ghee for cooking
For the Cream Cheese Filling:
- 1 cup cream cheese grass-fed preferably
- 3 tablespoons powdered maple sugar
- 1 teaspoon vanilla extract
- A pinch of salt
For the Orange Syrup:
- 1 cup freshly squeezed orange juice
- 1/2 cup maple syrup or honey
- 1 teaspoon orange zest
- 1 tablespoon cornstarch optional, for thickening
Garnish:
- Edible orange flowers for presentation
Instructions
Prepare the Pancake Batter:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, mix together the grated carrots, eggs, milk, melted ghee, and vanilla extract. Add maple syrup or honey for sweetness.
- Combine the wet ingredients with the dry ingredients, stirring until just mixed. Be careful not to overmix.
Cook the Pancakes:
- Preheat a griddle or non-stick skillet over medium heat. Lightly grease with cooking spray or ghee.
- Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Keep the pancakes warm in the oven or on a warm plate.
- Make the Orange Syrup:
- In a small saucepan, combine the orange juice, maple syrup or honey, and orange zest. Bring to a gentle simmer over medium heat.If a thicker syrup is desired, mix cornstarch with a little water to form a slurry, then whisk it into the saucepan.Continue to simmer, stirring occasionally, until the syrup has reduced slightly and reached your desired consistency. Remove from heat and set aside to cool.
Make the Cream Cheese Filling:
- In a bowl, blend the cream cheese, powdered maple sugar, vanilla extract, and a pinch of salt until smooth and creamy.
- Transfer the filling to a piping bag for easy application.
Assemble the Pancakes:
- Place one pancake on a plate. Pipe a layer of cream cheese filling over it.
- Gently place another pancake on top and repeat the layering process, creating a stack.
Serve:
- Top the final pancake with a generous dollop of cream cheese frosting. Garnish with an edible orange flower for an elegant and appealing presentation.
- Serve the pancakes warm, accompanied by the homemade orange syrup on the side. Encourage guests to drizzle the syrup over the pancakes for a citrusy, sweet complement to the rich flavors.
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06/10/2024 09:09 am GMT
