Carrot Cake Pancakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 cup brown sugar 
• 3 tablespoons butter softened
• 1 tablespoon canola oil 
• 1 pound carrots finely grated
• 1 Dash ground cloves 
• 2 large eggs lightly beaten
• 1.3 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 1 Dash ground ginger 
• 2 tablespoons honey 
• 0.8 cup buttermilk low-fat
• 0.1 teaspoon nutmeg freshly ground
• 0.3 teaspoon salt 
• 1.5 teaspoons vanilla extract 
• 0.3 cup walnuts toasted chopped

Equipment

• bowl
• frying pan
• knife
• whisk
• spatula
• measuring cup

Directions

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
2. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk.
3. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
4. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
5. Combine butter and honey in a small bowl; serve with pancakes.