Carrot Cake Pancakes
Ingrédients
- ⅓ cup neutral oil
- ⅓ cup brown sugar, lightly packed
- 2 gros œufs, battus
- 1 tasse de babeurre
- 1 c. à thé d’extrait de vanille
- 2 tasses de farine tout usage
- 2 cuillères à café de levure chimique Fleischmann's
- ½ teaspoon Fleischmann’s Baking Soda
- ½ c. à thé de sel
- 1 c. à thé de cannelle moulue
- ½ cuillère à café de gingembre moulu
- ¼ c. à thé de muscade moulue
- 2 cups finely grated carrots
- ⅓ cup chopped walnuts OR raisins
- 3 tablespoons shredded coconut (optional)
- Butter, for frying
- Maple Syrup, for serving
PRODUITS
Méthode
- In a large mixing bowl whisk together oil, sugar, eggs, buttermilk & vanilla until well combined.
- Sift in flour, baking powder, baking soda, salt, cinnamon, ginger & nutmeg. Add the wet ingredients and stir until the batter just comes together.
- Fold in carrots, walnuts & coconut until incorporated.
- Heat a non-stick skillet over medium heat & coat with butter. Working in batches, add ⅓ cup of batter to the skillet. Cook the pancakes for 2 to 3 minutes on each side, until golden & cooked throughout.
- Transfer to a serving plate & drizzle with maple syrup.
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