Carrot Cake Pancakes

It’s Saturday!  That means breakfast doesn’t have to be portable today.  It can actually be served on a plate with a fork.

Although I do absolutely confess to eating pancakes with my hands.  I do it all the time in fact.  Now that I think about it, I eat them without a plate either…oh well, I never claimed to be normal.

It seems like spring has finally taken hold for realz this time in New England.  Showers and thunderstorms descend randomly, and it’s warm enough that we’ve shut off our furnace.  Which makes us very happy considering how old and inefficient that darn thing is.

So carrot cake pancakes.  They’re like cake for breakfast, but healthier.  Carrot cake seems springy to me, though I’m not entirely sure why.  It’s not like you can’t buy carrots during the winter.

That little dollop on top is not butter, but creamed honey from Trader Joe’s.

Anyway, if you love carrot cake, you’ll love these pancakes.  They are wonderfully moist and fluffy, and obviously, taste just like carrot cake.  So much win I can’t even stand it.

Carrot Cake Pancakes

Adapted from The Joy the Baker Cookbook

Makes about 15 pancakes

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon

½ tsp nutmeg

generous pinch of ground ginger

1 large egg

2 Tbsp packed brown sugar

1 cup buttermilk

1 tsp vanilla extract

2 cups finely grated carrots

In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.  In a small bowl, whisk together egg, brown sugar, buttermilk, and vanilla.  Stir in the carrots.  Pour the buttermilk mixture, all at once, into the flour mixture and stir until just incorporated.  Let rest for 5 minutes.

Grease a large skillet or griddle and set over medium heat.  Spoon about ¼ cup of batter onto the hot pan and cook, flipping once, until the pancakes are golden on both sides, about 2 mins per side.  Transfer to a large plate and serve immediately with your favorite toppings.

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