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2-1/4 cups pancake mix; use either Buttermilk pancake mix or Bisquick 1/4 cup brown sugar 1-1/2 cups milk 1 cup finely-shredded carrots 1/2 cup finely-chopped walnuts 1 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Cream Cheese Topping 2 (8 ounces) packages cream cheese, softened 1/2 cup butter softened 2 cups confectioner’s sugar 1 teaspoon vanilla extract Milk, to thin it down for easy drizzling

Mix together the pancake ingredients to make a nice batter. Let it set a few minutes before you start to cook with it. You know what to do from here when making pancakes. If not, call me to come help – if you’ll let me eat while I cook. Mix together the cream cheese topping ingredients, down through the vanilla extract. This will be a heavy frosting; thin it down so you can pour or drizzle it, by stirring in a little milk. Repeat the thinning process until it’s just right to drizzle. Drizzle some rows of topping over the top pancake. Then, pour on some warm maple syrup. You’ve never had such good eating. Next time I go to that restaurant I’m going to lay a revolver down beside my plate. If word gets out about how good these pancakes are, people will be trying to steal them off my table.