For the Maple Bacon Cream Cheese Sauce: Place the cream cheese, 1/4 cup brown sugar, 1/4 cup maple syrup, 2 tsps vanilla extract, 2 tsps almond extract, 1 tsp ground cinnamon and heavy cream in a medium saucepan over medium heat. Whisk until thoroughly melted and well combined. Add crumbled bacon to finished sauce and stir to combine. Serve hot over freshly cooked pancakes.
For the Carrot Pancakes: In a medium bowl, combine the flour, baking powder, baking soda, 1/4 tsp kosher salt, 1/4 cup brown sugar and 2 tsps pumpkin pie spice. Stir well. In a separate bowl, combine the buttermilk, eggs, 3 tbls grapeseed oil, 1 tsp vanilla extract, 1 tsp almond extract, shredded carrots and chopped pineapple. Whisk together. Carefully add into the dry ingredients and stir until just combined. Using a skillet or a griddle over medium high heat, heat 1 tbl of grapeseed oil at a time, scoop batter by the 1/4 measuring cup full onto hot oil, doing 3 at a time. Allow to cook on first side until golden brown and bubbles begin to form on the top of the pancakes. Flip the pancakes and cook on the other side until golden brown and the pancakes are cooked through. Serve 3 pancakes per person, hot with the Maple Bacon Cream Cheese Sauce and the Chinese Five Spice Candied Pecans.
For the Candied Pecans: Preheat the oven to 375 degrees. Place the 1/2 cup brown sugar, 1/2 cup unsalted butter, 2 tsps vanilla extract, 2 tsps almond extract, chinese five spice, pinch kosher salt and chilli powder in a medium saucepan over medium heat. Melt all the ingredients together and add the pecans. Stir well to combine. Pour pecans out onto a baking sheet lined with aluminum foil. Bake for approximately 10 mins, stirring about halfway through to make sure the pecans are coated thoroughly. Allow to cool completely before serving. Will keep in a Ziploc baggie in a cool dry place away from sunlight for up to 2 weeks.
About this recipe:
Carrot Pancakes with Maple Bacon Cream Cheese Sauce and Chinese Five Spice Candied Pecans