Ingredients

The following ingredients have 4 Servings
  • 5 oz all purpose flour, by weight ((1 cup, measured))
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup buttermilk or milk
  • 1 tbsp neutral oil
  • 1 egg
  • 2 tbsp chopped walnuts
  • 1 cup finely grated carrots
  • 3 tbsp softened butter*
  • 2 oz cream cheese
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • water (as needed)

Instruction

  • Whisk to combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  • In another bowl, whisk to combine the buttermilk, oil, and egg. Pour the wet ingredients into the dry, and stir until the flour is halfway incorporated. Add the walnuts and carrots, then stir until the flour pockets have disappeared, but make sure to leave lumps so you don’t overmix the batter and make the pancakes tough.
  • Portion out medium scoops of the batter onto a nonstick pan set over medium high heat, and cook for a couple minutes on the first side, until bubbles form, then flip and cook for another couple minutes on the other side. Remove to a plate.
  • Prepare the glaze by melting the butter and cream cheese together in the microwave. Stir in the powdered sugar and vanilla extract and stir to combine. Add water as needed, to thin the glaze. Drizzle on top of the pancakes, and enjoy!