Carrot Cake Pancakes

by Nick

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My favorite cake, carrot cake, and my favorite brunch sweet, pancakes, slammed together.

2 Cups all-purpose flour

3 Tablespoons brown sugar

1/2 Teaspoon salt

1/2 Teaspoon baking powder

1/2 Teaspoon baking soda

2 large eggs

1 1/4 Cups milk

1/4 Cup (half a stick) unsalted butter, melted (plus some for cooking)

2 Cups carrots, grated

1/4 Teaspoon ground ginger

1/2 Teaspoon cinnamon

1/4 Teaspoon nutmeg

1/4 Teaspoon ground cloves

1 Teaspoon vanilla extract

1) Peel and Grate carrots.

2) Mix dry ingredients together in a large bowl. Add spices and carrots and stir.

3) Mix in wet ingredients including melted butter in a separate bowl.

4) Stir wet ingredients into dry ingredients until a batter forms. A thinner batter will make for thinner pancakes. Thicker batter for thicker cakes.

5) Heat a griddle or skillet over medium heat and add a dab of butter.

6) Ladle out 1/3-1/2 Cup of batter per pancake.

7) Cook until bubbles form on the top of the cake, then flip, about 2-3 minutes per side.

8) Pancakes should be golden brown on both sides, but not soggy in the middle.

9) Serve with butter and maple syrup.

This delicious recipe was brought to you by Macheesmo. Read the full post at https://wp.me/pkSYO-5OZ.