The Weeknight Table

Produce

• 2 medium carrots, peeled and finely grated

Dairy & Refrigerated

• 2 cups buttermilk
• 2 large eggs
• 8 ounces cream cheese, softened
• 1 stick unsalted butter
• 1/2 cup whole milk

Baking & Pantry

• 2 cups all-purpose flour
• 1/4 cup light brown sugar, packed
• 2 tablespoons granulated sugar
• 1 cup powdered sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans

Directions

Start with the pecans. Add them to a dry skillet over medium heat and toast for 3 to 4 minutes, stirring often, until fragrant. Remove them from the heat and set aside.

For the pancakes, add the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt to a large bowl. Whisk everything together until evenly combined.

In a separate bowl, whisk together the buttermilk, eggs, 4 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the grated carrots and about half of the toasted pecans. Don’t overmix. A few lumps are perfectly fine.

Let the batter rest for about 10 minutes. While it rests, heat a griddle or large skillet over medium-low to medium heat and lightly grease it with butter.

Scoop about 1/3 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles begin to form across the surface and the edges look set. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through. Because of the sugar and carrots, these can brown quickly, so keep the heat under control.

For the warm cream cheese frosting, add the cream cheese and remaining 4 tablespoons of butter to a small saucepan over low heat. Stir until melted together and smooth. Add the powdered sugar, remaining teaspoon of vanilla, and about 1/3 cup of the milk. Whisk until silky and pourable. Add more milk, a tablespoon at a time, until it runs off the whisk like a thick glaze.

Stack the warm pancakes, pour that warm cream cheese frosting all over the top, and finish with the remaining toasted pecans. Serve immediately.