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Ingredients
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 1/4 cup |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| carrots (grated): 1 cup |
| 2% milk: 1 cup |
| vanilla extract: 1 tsp |
| eggs: 2 (separated) |
Light Carroty Pancakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
12 min -
Servings
14 serving(s)
Tags
- Preheat a lightly greased skillet or griddle to 425 degrees F.
- In a large mixing bowl, combine all the dry ingredients, including the grated carrots.
- In a medium mixing bowl, stir the egg yolks and vanilla into the milk and then add to the flour mixture.
- Just before cooking, beat the egg whites in a separate bowl until stiff but not dry.
- Fold them into the batter gently.
- For each pancake, cook on the griddle until bubbles appear on the surface and underside is golden, flip, and repeat with other side until all the batter has been used.
- Drizzled with a little honey or classic maple syrup they taste wonderful warm off the skillet!