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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These carrot-apple pancakes are feather-light even though they are made with wholegrain flour. The secret is to use whole-wheat pastry flour (not bread flour). Look for it in the natural section of your grocery. Ingredients:
1 3/4 cups low-fat milk (add 2 tbsp lemon juice) or 2 cups buttermilk (skip to eggs and melted butter step) |
2 cups whole wheat pastry flour (not bread flour) |
1 tablespoon sugar |
2 teaspoons double-acting baking powder |
1/2 teaspoon salt |
1/2 teaspoon ginger |
1/2 teaspoon cinnamon |
2 eggs |
2 tablespoons unsalted butter (melted and cooled slightly) |
1 medium carrot, grated |
1 small apple, chopped very small (with skin) |
1/3 cup walnuts, chopped |
Directions:
1. Combine low-fat milk and lemon juice in a small bowl and set aside.
2. While milk is souring, combine dry ingredients thoroughly in a large bowl. Add eggs and melted butter to sour/butter milk mixture and whisk together until blended.
3. Add milk mixture to dry ingredients along with carrots, apple, and walnuts. Stir until just blended. If mixture is too thick, add a bit more milk.
4. Pour 1/2 cup of batter onto hot, oiled skillet or griddle and cook until edges are set. Flip once and cook until done.
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