Five Ways with Carrot Cake

CARROT CAKE PANCAKES

Makes about 12

2¾ cups self-rising flour
⅓ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups whole buttermilk
1 cup shredded carrots
2 large eggs
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Whipped Cream Cheese (recipe follows)
Maple syrup and toasted chopped pecans, to serve

1. In a large bowl, whisk together flour, sugar, cinnamon, and nutmeg.

2. In a medium bowl, whisk together buttermilk, carrots, eggs, melted butter, and vanilla. Stir buttermilk mixture into flour mixture just until combined. (Batter should be slightly lumpy.)

Spray a large nonstick skillet or griddle with cooking spray, and heat over medium heat. Drop batter by