Carrot Cake Pancakes with Cream Cheese Syrup

Instructions

1. Whisk together the flour, baking powder, sugar, cinnamon, nutmeg, ginger, and salt in a small bowl. Whisk together the buttermilk and eggs in a larger bowl.
2. Add the dry ingredients to the wet ingredients and stir just to combine. Fold in the shredded carrots, being careful not to over mix.
3. Heat a griddle or skillet and warm just a bit of butter or oil in it. Pour the batter onto the griddle in ¼ cup portions. Cook on medium heat, just until the surface starts to bubble. Flip the pancakes and continue cooking until the second side is golden.
4. In a medium-sized bowl, beat the room-temperature cream cheese until smooth. Add the syrup and beat again to combine. Taste and add syrup until the desired sweetness is achieved.
5. Add a splash or two of cream to the bowl and beat again, until the syrup reaches a pourable consistency. If you prefer the syrup to be a little sweeter, you may not need any cream, as it may already be thin enough to pour.
6. Serve the pancakes warm with syrup and a sprinkling of cinnamon on top.