Description

This recipe will become one of your family's favorite pancake recipes. The flavors are marvelous and the walnuts make it complete. They are lightened up with low-fat buttermilk and are delicious, light and fluffy.

Ingredients

• 1 1/4 c. all-purpose flour
• 1/4 c. chopped walnuts, toasted
• 2 t. baking powder
• 1-2 t. ground cinnamon
• 1/4 t. salt
• 1/8-1/4 t. freshly ground nutmeg
• dash or 2 of ground cloves
• dash or 2 of ground ginger
• 1/4 c. + 1 T. brown sugar
• 3/4 c. low-fat buttermilk
• 1 T. canola oil
• 1 1/2 t. vanilla extract
• 2 large eggs, lightly beaten
• 2 c. finely grated carrot (about 1 lb.)
• non-stick cooking spray
• Honey Butter:
• 3 T. butter, softened
• 2 T. honey

Steps

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients in a large bowl, stirring with a whisk. Combine brown sugar and next 4 ingredients; add sugar mixture to flour mixture, stirring just until moist. Fold in grated carrots.
2. Heat a large non-stick skillet over medium heat; coat pan with cooking spray. Spoon four (1/4 c.) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully flip pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
3. Combine butter and honey in a small bowl; serve with pancakes.