Ingredients
2
cups Original Bisquick™ mix
2
cups shredded carrots
1
cup milk
2
tablespoons packed light brown sugar
2
tablespoons chopped walnuts
2
tablespoons raisins
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/4
teaspoon ground ginger
2
eggs
4
oz cream cheese, softened
1/4
cup powdered sugar
2
tablespoons milk
1/2
teaspoon vanilla
Additional cinnamon, if desired
Preparation
In large bowl, stir together all Pancake ingredients until just combined. Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until golden brown. Transfer to plate. Repeat with remaining batter.
Beat cream cheese with electric mixer on high speed until fluffy, about 1 minute. Add powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla; beat to combine.
Spoon cream cheese topping on top of warm pancakes. Sprinkle with a dash of cinnamon.
