Carrot-Raisin Pancakes

Makes 4 - 6 servings


1 cup all-purpose flour (1/2 whole wheat flour may be substituted)
2 Tbsp maple syrup
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 cup whole milk
1 egg
1 Tbsp canola oil
3/4 cup carrots, finely grated
1/4 cup raisins


Combine all dry ingredients in a bowl and mix well stirring with a fork. Add the milk, eggs, and oil. Combine using a whisk. Fold in grated carrots and raisins. Heat a griddle or large skillet over medium-low heat. Add enough canola oil to lightly coat the pan (use a little oil each time you add batter, unless your skillet is nonstick). When the oil shimmers, ladle batter onto the pan by pouring desired amount in a single stream so that a round pancake shape forms. Allow the pancake to cook untouched until bubbles begin to form on its surface. Once the bubbles begin to disappear and the edges of the pancake look dry, flip the pancake. Cook the second side for an additional 2 minutes or until cooked through (a toothpick may be inserted in the center to check for doneness). Adjust the heat as necessary; usually the first batch will require higher heat than subsequent batches. Serve while hot.