Carrot Apple Pancakes

These carrot apple pancakes, inspired by a carrot apple salad, are more like carrot cake meets apple fritter meets pancakes. If you’d like a perfect bite of a perfect pancake, here it is.

By John Mitzewich
Prep Time:
15 mins
Cook Time:
10 mins
Rest Time:
5 mins
Total Time:
30 mins
Servings:
2

Ingredients

  • 1 cup grated carrot
  • 5 tablespoons unsalted butter, divided
  • 1/8 teaspoon salt
  • 1 teaspoon grated ginger root
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon white sugar
  • 1 large egg
  • 1/2 lemon, juiced
  • 1 apple, unpeeled
  • 1/3 cup chopped walnuts (optional)
  • 1/2 cup self-rising flour

Directions

  1. Peel and grate enough carrot to fill a 1-cup measuring cup, unpacked. Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add grated carrots and salt, and cook, stirring, until carrot begins to lose its raw character and softens only slightly, about 2 minutes.

  2. Transfer carrots into a bowl, and add ginger, cinnamon, white sugar, egg, and lemon juice.  Stir well to combine. Grate apple into the bowl, and stir to combine.

  3. Add self-rising flour, and stir until it disappears. Let batter rest about 5 minutes. Meanwhile, melt remaining 2 tablespoons butter in the same skillet used for carrots over medium heat.

  4. Once the butter melts, transfer in about 1/4 cup batter per pancake, and flatten slightly with the back of the spoon. Cook pancakes until browned and cooked through, about 3 minutes per side.

  5. Serve topped with an optional spoon of yogurt, maple syrup, and chopped walnuts if desired.

    From the Editor

    Here’s how to make self-rising flour.

Nutrition Facts

Calories621
Total Fat 45g
Saturated Fat 20g
Cholesterol 169mg
Sodium 579mg
Total Carbohydrate 50g
Dietary Fiber 7g
Total Sugars 16g
Protein 11g
Vitamin C 28mg
Calcium 182mg
Iron 3mg
Potassium 502mg