Recipe: Carrot Pancakes add new flavors to a breakfast staple

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I am finishing off the carrots from my winter dig, the few that the pocket gophers left for me. This pancake batter is thick so it is best to make small pancakes so that they cook all the way through. Adding walnuts to your maple syrup is a special treat.


1 cup flour

2 T brown sugar, not packed

2 tsp baking powder

½ tsp cinnamon

a generous pinch of nutmeg

a generous pinch of ginger

¼ tsp salt

½ C buttermilk

½ C milk

1 egg beaten

½ tsp vanilla

1 Tbsp melted butter

½ C finely grated carrots (3-4 medium carrots)

½ C maple syrup

¼ C finely chopped walnuts


Grate 3-4 medium carrots to equal ½ C. Evenly mix together all the dry ingredients in a medium mixing bowl; the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt. Add the buttermilk, milk, 1 beaten egg, and vanilla to the bowl and mix to combine, taking care not to over mix. Fold in the melted butter and the grated carrots. Heat a large skillet over medium heat with a little vegetable oil and a little butter. My favorite pan to use for pancakes is cast iron, which tends to require less oil. For small pancakes pour batter onto the pan for each pancake, for medium pancakes measure ¼ C. Allow each pancake to become bubbly on top and golden brown on the bottom before flipping. You should only have to flip once.

Once cooked, make a stack of pancakes on each person’s plate.

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