Carrot Cake Pancakes

Carrot Cake Pancakes

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Ingredients

• 2 cups all-purpose flour
• 2 tablespoons packed brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 2 cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup finely grated peeled carrots
• ½ cup finely chopped pecan halves
• ¼ cup raisins, roughly chopped
• Vegetable oil, as needed for cooking
• To serve: Pure maple syrup, as needed for topping

Instructions

1. Combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a large bowl. In a second bowl, whisk together the buttermilk, eggs, butter, and vanilla until smooth. Stir in the carrots, pecans and raisins.
2. Gently stir the wet ingredients into the dry ingredients. It’s okay if the batter is lumpy. Let the batter rest for 5 minutes.
3. Heat a large 12-inch non-stick skillet over medium heat. Add 1 teaspoon of vegetable oil, use a paper towel to wipe a thin layer of oil over the surface.
4. Scoop batter into the pan and cook for 2 to 4 minutes, until the tops are bubbly and the edges look dry. Flip and cook until done, 1 to 3 minutes, depending on the size of the pancake. Repeat the process with any remaining batter, greasing the pan as needed. Cook as many pancakes at once as your pan will allow.
5. Serve at once with maple syrup.