Hoping your plans for Thanksgiving are going well. Enjoy these pancakes in the meantime.
Ingredients:
For the butter: 1/2 cup honey 1/4 cup very soft butter For the batter: 3/4 cup all-purpose flour 3/4 cup whole wheat flour 3 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 large eggs 1 cup buttermilk 3 tablespoons butter, melted and cooled 1/2 teaspoon vanilla extract 1 cup finely grated carrots, about 2 medium 1 (8-ounce) can crushed pineapple, lightly drained, or 1 cup grated apple 1/4 cup finely chopped pecans or walnuts, optional
Preparation:
Make the butter: In a small bowl, beat together honey and butter until well blended.
Make the batter: Combine dry ingredients in a large bowl; whisk to blend. In another bowl, beat eggs and buttermilk, then stir in butter and vanilla. Add to flour mixture all at once; stir until just blended. Fold in carrots and pineapple or apple.
Make the pancakes: Heat a large nonstick skillet or griddle over medium heat. Coat lightly with vegetable oil. Spoon 1/4-cup mounds of batter onto the hot skillet and spread to about a 5-inch diameter; cook until tops are covered with bubbles and edges look cooked, about 2 minutes. Carefully flip pancakes and cook until bottoms are lightly browned, about 1 minute.
Makes about 12 pancakes.
To serve, spoon honey butter over hot pancakes. Store extra butter in a jar in the refrigerator. Bring to room temperature before serving.