Carrot Cake Pancakes

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Justin & Meredith Winokur's Kitchen Cooking Notebook

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Carrot Cake Pancakes

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I have made this a few times. I am staying pretty true to the recipe. The biggest changes are that I double the spices. Original Recipe^[@rev]

Combine in a bowl using a whisk

5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted OR candy-coated walnuts
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 - 1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/8 tsp ground cloves (Alternative: Allspice)
1/8 tsp ground ginger

In a separate dish, combine

1/4 cup brown sugar
3/4 cup low-fat buttermilk [Or use alternative, see below]
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten

Add this to the flour mixture and and stir until just moist. Fold in

2 cups finely grated carrot (about 1 pound)

The batter is thick. Cook on medium heat with cooking spray as needed. Original recipe^[@rev] says about 2 minutes but I think it needs longer. Cook until the edges look look cooked and then flip to brown the other side.

Make honey-butter (optional) by combining

3 tablespoons butter, softened
2 tablespoons honey

If desired, use a butter-milk substitute. (from Joy The Baker). Mix the following

1/4 cup milk alternative
3/4 cup (~6 oz) plain yogurt alternative
1/2 tsp vinegar

Original Wordpress ID and Date: 8982, 2014-10-06_165330