Carrot Cake Pancakes (4 servings) 2 and 1/4 cups buttermilk pancake mix or Bisquick baking mix 1/4 cup brown sugar 1 and 1/2 cups milk 1 cup finely shredded carrots (about 2 medium carrots) 1/2 cup raisins 1 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves softened cream cheese (optional) In a large bowl, sift together the pancake mix and spices. Add all remaining ingredients and mix well. Let the batter set 5 minutes before using. Heat a griddle or large frying pan to medium high heat and coat generously with cooking spray. Pour batter in 1/4 amounts to make each pancake. Cook until edges look dry and the top surface is covered with bubbles. Flip and cook until other side is golden brown. Serve warm with butter and syrup. Or for the full carrot cake experience, spread with cream cheese. The pancake mix I use for this recipe is a just-add-water-or-milk type. If your mix calls for oil and/or eggs, I'd suggest that you add those ingredients according to the directions on the package. Mr Breakfast would like to thank Britney for this recipe. Recipe number 1867. Submitted 10/23/2006.