carrot cake pancakes

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup chopped walnuts, toasted
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• dash of ground cloves
• dash of ground ginger
• 1/4 cup dark brown sugar
• 3/4 cup buttermilk
• 1 tablespoon canola oil
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, lightly  beaten
• 2 cups finely grated carrot
• 3 tablespoons butter, softened
• 2 tablespoons honey

Combine flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger in large bowl.  Stir with whisk.  In separate bowl, combine brown sugar, buttermilk, canola oil, vanilla extract and eggs.  Add sugar mixture to the flour mixture.  Stir just until moist.  Fold in grated carrots.

Heat a large non-stick skillet over medium heat.  Coat pan with cooking spray.  Spoon 1/4 cup-sized batter mounds onto pan, spreading with spatula.  Cook for 2 minutes or until tops are covered with bubbles and edges look cooked.  Carefully turn pancakes over and cook one minute more, or until bottoms are browned.  Repeat procedure with remaining batter.

Combine butter and honey in small bowl and serve with pancakes and syrup.  Yields approximately 12 pancakes.