Bobby Flay’s best brunch tips, plus a mouthwatering menu you need to try

Carrot cake pancakes with maple-cream cheese drizzle recipe

These pancakes are light, fluffy and chock-full of the flavors that make carrot cake so delicious — including pumpkin pie spice (a mix of cinnamon, ginger, nutmeg and allspice), sweet candied ginger, toasted nuts and orange zest — all without being too sweet. One of my favorite parts of carrot cake has to be the cream cheese frosting, and this smooth blend of cream cheese and maple syrup is the icing on the pancake!

Serves 4 (makes about 14 pancakes)

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon fine sea salt
• 2 large eggs
• 1-1/2 cups buttermilk
• 3 tablespoons unsalted butter, melted, plus more for the griddle
• 1/2 teaspoon pure vanilla extract
• 1 cup loosely packed, finely grated, peeled carrots, patted dry on paper towels (about 3 medium)
• 1 teaspoon grated orange zest
• 1/4 cup finely diced candied ginger
• 1/4 cup finely chopped toasted pecans or walnuts, plus coarsely chopped nuts for serving
• 3 ounces cream cheese, at room temperature
• 1 cup pure grade B maple syrup

Directions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt. In another large bowl, whisk together the eggs, buttermilk, butter, vanilla, carrots and orange zest until smooth. Add to the flour mixture, fold in the ginger and finely chopped pecans, and mix with a rubber spatula until just combined. Cover, and refrigerate for 30 minutes.
2. Heat the oven to 250 degrees F. Line a baking sheet with parchment.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and maple syrup, and whip until combined, about 1 minute. Transfer to a heatproof bowl, and then pop it into the oven until just warmed through and easy to drizzle.
4. Heat a large, cast-iron griddle or nonstick sauté pan over medium heat. Brush with butter, and continue heating until the butter begins to foam. Drop a scant 1/4 cupful of batter onto the griddle. Cook until bubbles start to form and burst, about 2 minutes. Flip, and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet, and keep them warm in the oven until ready to serve.
5. Stack the pancakes on plates, drizzle with the cheese mixture, and sprinkle with coarsely chopped nuts.

About the book

At long last, Bobby shares his simplest, most sought-after recipes — while still delivering his signature intense flavors.

Bobby Flay may be best known for his skills at the grill, but brunch is his favorite meal of the week. In Brunch @ Bobby’s, he includes 140 recipes, starting with the lip-smacking cocktails, both spiked and virgin, that we have come to expect from him, along with hot and iced coffees and teas. He then works his way through eggs; pancakes, waffles and French toast (including flavored syrups and spreads); pastries (a first) and breads; salads and sandwiches; and side dishes. Pull up a seat, and enjoy a sangria sunrise, carrot cake pancakes with maple-cream cheese drizzle, sautéed bitter green omelets and wild mushroom-Yukon Gold hash. This is how Bobby does brunch.

More brunch recipes

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Foolproof hollandaise sauce in a blender couldn’t be easier (VIDEO)
21 Stuffed French toast recipes you can’t get enough of