Tell me how to make Carrot Cake Pancakes.
Here's a recipe for Carrot Cake Pancakes:

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons kosher salt
• 1 3/4 teaspoons McCormick® Ground Cinnamon
• 1/4 teaspoon McCormick® allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups buttermilk
• 1 stick unsalted butter, melted
• 2 large eggs
• 1 1/2 cups carrot
• 5 tablespoons unsalted butter
• 1/4 cup walnuts, chopped
• 10 tablespoons cream cheese
• 10 teaspoons maple syrup

Instructions:

1. In a large bowl, whisk together the flour,  brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
2. In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
3. Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
4. Let the batter rest for 15-30 minutes at room temperature.
5. Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add 1/3 cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
6. Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.

Enjoy your Carrot Cake Pancakes!