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To make the pancakes- In a large bowl, whisk together flour,
baking powder, baking soda, salt, cinnamon, nutmeg, ginger and,
if using, nuts and raisins. In a small bowl, whisk together the egg,
brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot
mixture into dry ingredients, stirring until just Incorporated. Let
rest for five minutes while you make the cream cheese topping.
Over medium heat, melt 1 tablespoon butter in a cast-iron skillet
or griddle pan. Spoon 2 tablespoons batter into the hot pan per
pancake (to me, this seemed like too little but after experimenting
with larger pancakes, I advise you to listen to Joy; It’s a wiggly
batter and much easier to and cook in small puddles), flipping
once, until pancakes are golden on both sides, about 2 minutes
per side. Transfer finished pancakes to a serving dish or tray in the
oven, to keep warm while you repeat the process with the
remaining batter, adding more butter as needed.
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