Carrot Cake Pancakes with Cream Cheese Frosting contributed by Sarah
1 dry boxed carrot cake mix
1/2 cup flour
2 large eggs
2 1/2 cups milk
1/4 cup oil
4oz cream cheese, softened
1/4c butter, softened
1c powdered sugar
1tsp vanilla extract
1. Mix cake mix, 1/2 cup flour, 2 eggs, 2.5 cups of milk, and 1/4 cup oil in a bowl. Let rest for 25 minutes.
2. Heat a griddle pan and grease with butter. Pour a ladle full of batter on to the pan and wait until bubbles show before flipping. Set pancakes into a 165F preheated oven to keep warm.
3. Beat the cream cheese and butter together until smooth. Add in the powdered sugar slowly and mix until smooth. Pour in the vanilla extract and mix until combined.
4. Stack pancakes on a plate and drizzle with the cream cheese icing. If desired, separate out some of the icing and dye it orange and green, put into piping bags and create a carrot atop the icing.