1 lb. carrots, trimmed, peeled, and coarsely grated
Instructions
Whisk the flour, baking powder, salt, and spices together in a medium bowl.
In another bowl, whisk together the milk, egg, and butter. Pour the liquid ingredients over the dry; whisk gently to combine.
Stir in the carrots. Lightly oil a skillet and preheat it over medium heat.
For each pancake, drop ¼ cup batter onto the griddle, leaving room for spreading. Pat the batter into rounds and cook until the bottoms are golden; flip and cook the other side.
Serving
Suggestions
Serve hot with grilled salmon or chicken and a green salad.
Originally Submitted
9/6/2008
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