Carrot Cake Pancakes

Carrot Cake Pancakes (Adapted from CL)

For the pancakes

3/4 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup walnuts, toasted and chopped
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg
pinch ground cloves
pinch ginger
1/4 cup packed brown sugar
3/4 cup buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla
2 large eggs, lightly beaten
2 cups finely grated carrot
softened butter, for brushing the griddle

For the honey butter

3 tablespoons butter, softened
2 tablespoons honey

To prepare the pancakes

In a medium bowl, whisk together flours, walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger.

In a medium bowl, whisk together brown sugar, buttermilk, canola oil, vanilla and eggs. Pour into the dry ingredients and stir just until combined - fold in carrots.

Preheat griddle. Brush with just enough softened butter to coat.

Scoop about 1/4 cup batter for each pancake onto hot griddle - gently spread batter into a round. Cook pancakes until tops are covered with bubbles and edges look cooked - gently flip pancakes over and cook until the other side has turned golden. Repeat with remaining batter, brushing griddle with butter before adding the next batch.

To prepare honey butter

In a small bowl, combined butter and honey - serve with pancakes.

Makes about 4 to 6 servings.

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