Serves 2
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For the maple cream cheese topping

  1. Sieve the flours, baking powder, bicarbonate of soda, salt, cinnamon, and nutmeg together in a large mixing bowl.
  2. Whisk the egg, vanilla, milk, and brown sugar together in a separate bowl, and stir in the grated carrot.
  3. Pour the wet ingredients into the dry ingredients and stir until combined. Set aside.
  4. To make the maple cream cheese topping, beat the cream cheese, mascarpone, maple syrup, orange zest and icing sugar together until smooth.
  5. To cook the pancakes, heat one tablespoon of butter or oil in a non-stick pan over medium heat. Scoop the pancake batter into the pan using a large spoon or a quarter-cup measuring cup. Cook the pancakes on each side for 2-3 minutes and repeat until all the batter is gone.
  6. Dollop the maple cream cheese topping over the prepared pancakes and serve topped with chopped walnuts.

Test Kitchen Tip: Cook the pancakes over medium heat. If the temperature is too low, the pancakes will soak up fat and become dense and greasy, but if it is too high the pancakes might brown on the outside but won’t be cooked through in the middle.

Nutrition Facts

Per serving: 388kcals, 17.7g fat (7.9g saturated), 49.5g carbs (25.5g sugars), 9.5g protein, 2.1g fibre, 0.327g sodium 

Freezer-friendlyBreakfast & BrunchPancakesPancake TuesdaySpecial OccasionsMake it HealthyVegetarian

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