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Ingredients
| self-rising flour (sifted): 2 cups |
| buttermilk: 2 cups |
| eggs: 2 |
| light brown sugar (packed): 1 cup |
| ground cinnamon: 1 Tbl |
| ginger (minced): 1/2 tsp |
| whole nutmeg: 1 1/2 tsp |
| carrots (grated): 2 1/2 cups |
| walnuts (chopped): 1 cup |
Carrot Cake Pancakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- Grate the carrots, approximately 3-4 carrots. Add the flour, buttermilk, eggs, sugar and spices to a large bowl and whisk until smooth. Add the grated carrots and stir until incorporated.
- Cook your pancakes in pan with 1 tbsp of vegetable oil over medium heat. Pour in 1/2 cup batter and sprinkle the walnuts on top. Push the walnut down so they sink into the pancake. Cook on 1 side until bubbles appear, then flip and cook other side. Serve hot with maple cinnamon butter.
- Maple Cinnamon Butter:.
- 1/2 cup Butter.
- 3 tbsp of Maple syrup.
- 2 tsp cinnamon.
- Combine the butter, syrup and cinnamon in a small bowl and mix until completely incorporated. You can place the mixture on a sheet of wax paper and form it into a log and place it in the refrigerator to set a little, for presentation.