Carrot Cake Pancakes

How can you get better than this, I ask ya?!!

• Ready In: 25 mins
• Serves: 8-10
• Yields: 8-10 pancakes

Ingredients

• 2  cups self-rising flour
• 2  cups buttermilk
• 2  eggs
• 1  cup brown sugar
• 3  teaspoons cinnamon
• 1⁄2 teaspoon ginger
• 1 1⁄2 teaspoons nutmeg
• 2 1⁄2 cups  grated carrots
• 1  cup walnuts

Directions

1. Grate the carrots, approximately 3-4 carrots. Add the flour, buttermilk, eggs, sugar and spices to a large bowl and whisk until smooth. Add the grated carrots and stir until incorporated.
2. Cook your pancakes in pan with 1 tbsp of vegetable oil over medium heat. Pour in 1/2 cup batter and sprinkle the walnuts on top. Push the walnut down so they sink into the pancake. Cook on 1 side until bubbles appear, then flip and cook other side. Serve hot with maple cinnamon butter.
3. Maple Cinnamon Butter:
4. 1/2 cup Butter.
5. 3 tbsp of Maple syrup.
6. 2 tsp cinnamon.
7. Combine the butter, syrup and cinnamon in a small bowl and mix until completely incorporated. You can place the mixture on a sheet of wax paper and form it into a log and place it in the refrigerator to set a little, for presentation.