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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version calls for low-fat buttermilk and a small dab of honey butter. Ingredients:
5.6 ounces all-purpose flour (about 1 1/4 cups) |
1/4 cup chopped walnuts, toasted |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon freshly ground nutmeg |
dash of ground cloves |
dash of ground ginger |
1/4 cup brown sugar |
3/4 cup low-fat buttermilk |
1 tablespoon canola oil |
1 1/2 teaspoons vanilla extract |
2 large eggs, lightly beaten |
2 cups finely grated carrot (about 1 pound) |
cooking spray |
3 tablespoons butter, softened |
2 tablespoons honey |
Directions:
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
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