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My curiosity led me to these ones. I was interested in the taste of carrot in a pancake. Originally this recipe had walnuts in it but I totally forgot to buy any so substituted them with grated apple. It was a perfect combination. They are delicious and rather rich so a good option for a dinner or a proper breakfast. Enjoy!

1 1/4 cup plain flour

1/4 cup toasted chopped walnuts (or grated apple)

2 tsp baking powder

1,5 tsp ground cinnamon

1/4 tsp salt

pinch of ground nutmeg

pinch of ground ginger

1/4 cup dark brown sugar

3/4 cup buttermilk

1 tbsp vegetable oil

1,5 tsp vanilla extract

2 large eggs – lightly beaten

2 cups grated carrot – about 450 g

1 tbsp orange zest

Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk. In a medium sized bowl, whisk brown sugar, buttermilk, oil, vanilla and eggs together. Add sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix.

Fold in the carrots, orange zest and walnuts (apples).

Heat a pan over medium heat. Coat the bottom with oil. Spoon (1/4 cup) batter into the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.

Serve warm with maple or golden syrup.