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.