Ingredients
- 1 cup flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1 tbl cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 egg
- 3/4 cup carrot buttermilk
- 2 tbl neutral oil I use grapeseed
- 1 tsp vanilla extract
- 275 g carrots peeled/shredded/chopped divided into 150 g
- 125 g unsalted butter
Servings:
Units:
Instructions
Carrot Buttermilk
- Blend 150 g raw carrots with 500g milk until mostly smooth. Strain through a fine mess strainer. Mix carrot milk with 2T lemon juice and let sit for 10-20 minutes. Measure 3/4 cup for pancake batter.
Carrot Pancake Batter
- Mix 1 g of salt with 125 g shredded/chopped carrots until moisture begins to draw out. Let sit for at least one hour. Squeeze liquid out of carrots through a kitchen towel until dry.
- In a bowl mix flour, sugar, baking powder, spices, salt, and 2 T brown sugar. Add the salted carrots to the dry and coat evenly.
- Mix the egg, carrot buttermilk, vanilla extract, and oil together and add to the dry carrot mix. Mix as little as possible to combine.
- Heat a skillet or non-stick pan over medium-high heat. Add one tablespoon of butter. Spoon pancake batter into the pan. Cook on one side until tiny bubbles start appearing on top of the batter. Flip. Cook on the other side until cooked through.
Powered byWP Ultimate Recipe
