Monday, March 4, 2013

Carrot Cake Pancakes

¾ cup dried currants, soaked overnight, then drained
2½ cups all-purpose flour
2 tbsp. baking powder
½ cup unrefined cane sugar
1½ tsp. ground cinnamon
¼ tsp. fresh ground nutmeg
¼ tsp. ground ginger
½ tsp. sea salt
2½ cups milk (whole, 2%, nonfat, non dairy – all OK!)
6 tbsp. light flavored oil (sunflower, canola, vegetable)
4 eggs
1 cup plain, unsweetened Greek yogurt
2½ cups carrot pulp, or finely grated carrots
oil, for cooking
Preheat your oven to 200°F.
In a large mixing bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, ginger, and salt.
In another bowl or large measuring cup, whisk together the milk, oil, eggs, and yogurt until very well combined. Stir the wet ingredients into the dry ones, until just combined.
Fold in the carrot pulp and currants until thoroughly combined. Let the batter rest while you place a large griddle or skillet on your stove over medium-high heat. Lightly coat with oil or cooking spray. Once the pan is hot, spoon the batter onto the griddle, about ¼-cup per pancake.
Let the pancakes cook until the edges are slightly dry and bubbles appear on the uncooked surface. Carefully flip each pancake, cooking for an additional minute or two, until the second side is lightly golden brown and the center cooked (you can make a little cut in the pancake to see its doneness).
Keep the cooked pancakes in a covered skillet in your preheated oven until all the batter has been cooked.
Serve with warm maple syrup, softened butter, etc.