2 cups chopped carrots
3/4 cup white flour
1/2 cup wheat flour
1/3 cup brown sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
Dash of nutmeg
1/3 cup water
1 cup milk
1 tablespoon oil
1 teaspoon vanilla
Powdered sugar and butter to serve
2. In a small saucepan boil approximately 2 cups water and add chopped carrots. Reduce heat to medium and cook until tender, about 10 minutes.
|Fresh Ground ginger:|
While I also keep powdered ginger around, my favorite is to grate in some ginger root.
Ginger Tip: Keep ginger root in a bag in your freezer. It grates easily when frozen and will last about 8 months.
You can buy ginger root by the pound from any grocery store in the produce department. A small root should only be a dollar or two.
|Finely chop the carrots in the blender. Try not to fully puree them smooth. Think grated, rather than applesauce.|
5. Add carrot mixture to the flour mixture and stir until just combined.
side, flip, then cook 1-2 minutes more.
|When the pancakes cook, you'll see lots of bubbles rising to the surface. When you stop seeing new bubbles is when it's time to flip them. These are ready to be flipped.|