Carrot Cake Pancake Stack

Name: Thermomix recipe: Carrot Cake Pancake Stack
Prep time: 5 min
Cook time: 10 min
Ingredients: 50 Grams carrot cut into pieces; 1 egg; 250 Grams milk of choice; 2 Pinches ground cinnamon; 2 Pinches Ground ginger; 1 Pinch freshly grated nutmeg; 1 Teaspoon vanilla bean paste; 160 Grams bakers or strong flour; 1 Pinch pink salt flakes; 4 Tablespoons butter melted, plus more for frying; 130 Grams Fresh Ricotta Cheese well drained; 50 Grams pure maple syrup; 1 Teaspoon vanilla bean paste; 2 Drops cinnamon bark oil (Or a pinch of ground cinnamon); pecans Toasted and chopped; 1 orange, zest only, finely grated

Serves 4 Prep Time 5 minutes Cook Time 10 minutes Rated:

When breakfast requires cake....this is the way to go! You can tell yourself you are in fact eating breakfast, all the while, secretly knowing you are eating cake. Sort of. If you wanted to get a bit decadent, you could skip the ricotta part of this topping and go full on cream cheese...the recipe would be doubly delicious. Gotta love cake for breakfast, no matter how you manage to convince yourself it's ok!

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Need

Pancakes
50 Grams carrot cut into pieces
1 egg
250 Grams milk of choice
2 Pinches ground cinnamon
2 Pinches Ground ginger
1 Pinch freshly grated nutmeg
1 Teaspoon vanilla bean paste BUY
160 Grams bakers or strong flour
1 Pinch pink salt flakes BUY
4 Tablespoons butter melted, plus more for frying BUY
Ricotta Topping
130 Grams Fresh Ricotta Cheese well drained Recipe
50 Grams pure maple syrup
1 Teaspoon vanilla bean paste BUY
2 Drops cinnamon bark oil (Or a pinch of ground cinnamon) BUY
pecans Toasted and chopped
1 orange, zest only, finely grated

Do

1: Place carrot into the Thermomix bowl and grate 7 sec/speed 7.
2: Add egg and milk, spices and vanilla. Blend 10 sec/speed 8.
3: Add flour and salt and blend 8 sec/speed 8 while you add melted butter through hole in the lid.
4: Preheat a light coloured frying pan to a medium heat and melt a dob of butter to cook each pancake. Pour in 1/4 cup batter per pancake into the heated pan and cook both sides. Stack and keep hot until ready to serve.
5: To make the topping, combine all ingredients but pecans and orange zest, in a bowl with a spatula. Over whipping the ricotta will make it runny.
6: Serve topping between pancakes and on top, drizzle with additional honey or maple syrup, garnish with toasted pecans and grated orange zest.