These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version uses low-fat buttermilk and a small dab of honey butter to top the pancakes.-Cooking Light
Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)
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 carrots (about 1 pound)
3 Tablespoons butter, softened
2 Tablespoons honey
To make Pancakes:
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 carrots.
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.
To make Honey-Butter:
Combine butter and honey in a small bowl; serve with pancakes.
Source: Cooking Light, JANUARY 2010; Posted by LuAnn for KRT.