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Dairy
Easy
5 Servings
Allergens 
30 Minutes
Diets
Who doesn’t love pancakes? The flavor combination here is so good, and the frosting takes it up another few notches. This recipe makes a smaller batch, but you can easily double or triple it. Yield: approximately 10 pancakes
1 and 1/4 cups Mishpacha Flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon Gefen Cinnamon
1 and 1/4 cups milk
3 tablespoons oil, plus aditional for frying (or oil spray)
2 teaspoons Gefen Vanilla
1/2 cup shredded carrots (approximately 1 medium carrot)
1/3 cup chopped pecans
1 (8-ounce) container cream cheese
3 cups Gefen Confectioners’ Sugar
1 teaspoon Gefen Vanilla Extract
6 tablespoons butter or margarine, softened
In a bowl, mix all pancake ingredients together (the batter will seem very thick).
Heat a frying pan or skillet with oil or oil spray. Drop 1/3 cup batter onto the hot skillet and fry on both sides until the bottom is a nice brown, approximately two to three minutes.
Place frosting ingredients in a bowl and mix well. (It will seem like there isn’t enough liquid. Keep mixing; it will come together.)
Serve pancakes with a dollop of frosting on top.
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