Recipe submitted by Judy Hughey
Carrots have all sorts of vitamins in them. They have Vitamin K, Vitamin C, Potassium, Vitamin E and more in them.
1 c flour
2 tsp baking powder
1/2 tsp salt
1-1/2 tsp ground ginger
1/2 tsp cinnamon
1 tsp curry powder
1c low-fat milk
4 T unsalted butter, melted
1 lb carrots, trimmed, peeled, and coarsely grated
Whisk the flour, baking powder, salt and spices together in a med. bowl. In another bowl, whisk together the milk, egg and butter. Pour the liquid ingredients over the dry; whisk gently to combine. Stir in carrots. Lightly oil a skillet and preheat it over med. heat. For each pancake, drop 1/4 c batter onto the skillet, leaving room for spreading. Cook until golden brown. We put apple butter on top.
Photo courtesy Lablascovegmenu, Creative Commons License.